Corned beef is one of the most underrated cuts of meat. It has been out of fashion so long it’s time for it to come back in. This recipe combines two of the greatest ingredients ever invented. It is great outback tucker.
You will need:
- 4 – 5 onions, peeled and sliced
- About 600ml of VB or similar*
- 1 x 2kg piece of good quality corned Silverside, fat trimmed
- 4 – 5 large carrots, rough sliced. No need to peel
- Cloves (optional)
- A splash of brown vinegar
Lay onions on bottom of large pot (Pref a Dutch Oven see page 17). Add corned beef and beer. Have prepared camp fire or BBQ (Camp fire is by far the best). The fire must be medium (~140° C) not hot. The trick is to cook low and slow, preferably 8 – 10 hours.
Make a good fire to start which wont need constant attention. Do not lift the lid. This will release a lot of heat. Only look at it about twice in 8 hours. You will need to know that the corned beef is cooked if you push a skewer or fork into the meat and it offers almost no resistance.
You can eat the corned beef immediately or chill it in the fridge for later.
*Depending on the size of your pot, you may need more beer. Always have about 90% of the Corned Beef covered in beer.
Care & Serving Of Corned Beef
If you pull the Corned Beef out of the pot you will notice that it will start to shrink. It is best to cover the meat with plastic film to slow this down. Corned beef is best in 2 ways. Hot or Cold. Serve hot with boiled vegetables, mashed or boiled potato, etc. Some people like hot butter on corned beef but its pretty fatty anyway. Cut slices (across the grain of the meat) approx 6mm.
For cold, cut across the grain as well, perhaps slightly thinner. Garnish with 333’s pickles. Serve cold with fresh, crusty bread.