1.8 kg (4 lb) piece salted silverside (beefcut from the rump)
1 onion, skinned and sliced
2 carrots, pared and sliced
1 small turnip, pared and sliced
1 - 2 sticks of celery, trimmed and chopped
8 cloves
1/2 cup (90 g) soft brown sugar
1/2 level tsp (2.5 ml) dry mustard
1 level tsp (5 ml) ground cinnamon
juice of 1 orange
1 onion, skinned and sliced
2 carrots, pared and sliced
1 small turnip, pared and sliced
1 - 2 sticks of celery, trimmed and chopped
8 cloves
1/2 cup (90 g) soft brown sugar
1/2 level tsp (2.5 ml) dry mustard
1 level tsp (5 ml) ground cinnamon
juice of 1 orange
method
1. Soak the meat for several hours or overnight, then rinse it, put in a large pan with the vegetables, cover with water and bring slowly to the boil. Remove any scum, cover with a lid and simmer until tender, allowing about 1 hour for 450 g (1 lb), 2-3 hours for 1-1.4 kg (2-3 lb) and 3 - 4 hours for 1.8-2.3 kg (4-5 lb).
2. Allow to cool in the liquid.
3. Drain, put into a roasting tin and stick the cloves into the fat. Mix together the remaining ingredients and spread over the meat.
4. Bake in the oven at 180°C (350°F) mark 4 for 3/4 - 1 hour, basting from time to time.
Serve hot or cold.
2. Allow to cool in the liquid.
3. Drain, put into a roasting tin and stick the cloves into the fat. Mix together the remaining ingredients and spread over the meat.
4. Bake in the oven at 180°C (350°F) mark 4 for 3/4 - 1 hour, basting from time to time.
Serve hot or cold.
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