THIS has to be one of my ALL TIME favourite New Zealand recipes.
I thought that everyone made corned beef/silverside like I did LOL… WELL folks, you gotta try this… this is to die for… get ready to drool. In fact, since this will be boiling very very very slowly for a good few hours do several pieces at once and pop them both in the pot at once.
2 kg piece corned beef (silverside works well too) (4.5 lb each)
2 tablespoons golden syrup
40 whole cloves
2 bay leaves
Take the corned beef/silverside out of the plastic wrapping and wash it off in cold water. (makes it less slippery and easier to handle).
Take the whole cloves and stick the little spike part of each clove well into the meat. (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in). Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary)… on the other hand…yeah it’s necessary!
Put the golden syrup into the bottom of a large tall saucepan (I use a big soup pot).
Put the meat into the pot, add the bay leaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well.
Cover with water and simmer so that the water is BEARLY MOVING for 2 to 3 hours depending on how big the piece of meat is — even a small bit does really well on low for 2.5 hours. Top up the water if necessary.
Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten) Cut across the grain. (if you do it the wrong way your “slice” of meat will fall into 1000 tiny pieces so just turn the meat around and cut at right angles to your first cut if that happens.).
Cut it into thin slices. Serve with mustard sauce (if you can already keep your hands from nibbling it off plate).
Prepare to taste corned beef like you’ve never tasted it before — ummmmm –.
Serves 4 in theory, but I have to confess that Himself and I we could eat one small one each. <blush> LOL nibble, nibble, just a little bit more, nibble, nibble, opps , gone!
Served cold, it also makes great sandwiches — but in our house there’s rarely enough left over to make a sandwich .
Sadly, in the Netherlands, the butcher cuts up the beast in a different way, an there is no resulting corned beef cut.. Corned beef /silverside are anglo saxen things and even when I tried my best to describe to a butcher here in the Netherlands how I might want this (I’m no butcher, so believe me this was no easy task) I came away with a rather strangely cut piece of meat that I tried to turn into corned beef myself (complete and utter disaster is an understatement here). Worse still, it was a big piece of meat and if you know anything about meat prices in Europe then it will make you cry just thinking about the true cost of my experiment.
Needless to say, it’s the first and last time I tried to make my own corned beef in The Netherlands, so no surprise what’s at the VERY top of our shopping list as we enter any New Zealand supermarket. The fact that meat in New Zealand costs half to a third less than it does in The Netherlands means that this is a guilty pleasure that Himself and I adore indulging in whenever we are on holiday in New Zealand.