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Ingredients
- 1 piece corned silverside
- 1 onion quartered (skin on)
- 1 clove garlic crushed (skin on)
- 4 bay leaves
- 2 cinnamon sticks or 1/4 tsp ground cinnamon
- 2 tsp whole peppercorns
- 2 Tbsp molasses or 1 Tbsp honey
- 2 Carrots large, quartered
- 1/2 head cauliflower cut into florets
- 1 small head broccoli cut into florets
Ingredients
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Instructions
- Place all ingredients in a large stock pot and add enough cold water to cover it well.
- Bring to the boil, then immediately reduce to a very gentle simmer.
- Simmer very gently for 3 1/2 hours until tender.
- Add the carrots and simmer for another 20 minutes
- Add the cauliflower and simmer for another 5 minutes.
- Add the broccoli and simmer for a final 5 minutes before serving.
- Remove the meat, carrots, cauliflower & broccoli, and set aside. Discard everything else.
- Slice the meat and serve with the vegetables.
Recipe Notes
Leftovers are lovely as cold meat for lunches, or made into fritters with a savoury pikelet batter. This is lovely served with the "Cheese" sauce.