1 piece corned silverside, about 2 kg (4 lb)
2 tablespoons vinegar
4 tablespoons brown sugar
1 cup soft breadcrumbs
2 tablespoons chopped parsley
melted butter
2 tablespoons vinegar
4 tablespoons brown sugar
1 cup soft breadcrumbs
2 tablespoons chopped parsley
melted butter
for the Wine sauce
30 g (1 oz) butter
30 g (1 oz) flour
1 cup dry red wine
1/4 cup redcurrant jelly
1 teaspoon powdered or ready-mixed mustard
salt and black pepper
30 g (1 oz) flour
1 cup dry red wine
1/4 cup redcurrant jelly
1 teaspoon powdered or ready-mixed mustard
salt and black pepper
method
1. Rinse meat, put into a saucepan and just cover with warm water.
2. Add vinegar and 2 tablespoons of the brown sugar.
3. Slowly bring to the boil, skim surface and simmer, covered, for 2 1/2 hours or until tender.
4. Transfer beef to a greased baking dish.
5. Combine breadcrumbs, remaining brown sugar, parsley and enough melted butter to moisten.
6. Press evenly over fat surface of beef and bake in moderate oven 180-190°C (350-375°F) for 30-40 minutes until crust is golden brown.
7. When cooked place on serving platter and serve with vegetables and Wine Sauce.
2. Slowly stir in the wine and cook, stirring constantly until almost boiling.
3. Add jelly, mustard, salt and pepper and simmer, stirring until jelly has melted.
4. Pour into a sauce boat
2. Add vinegar and 2 tablespoons of the brown sugar.
3. Slowly bring to the boil, skim surface and simmer, covered, for 2 1/2 hours or until tender.
4. Transfer beef to a greased baking dish.
5. Combine breadcrumbs, remaining brown sugar, parsley and enough melted butter to moisten.
6. Press evenly over fat surface of beef and bake in moderate oven 180-190°C (350-375°F) for 30-40 minutes until crust is golden brown.
7. When cooked place on serving platter and serve with vegetables and Wine Sauce.
for the Wine Sauce
1. Melt the butter, add flour and stir for 2 minutes.2. Slowly stir in the wine and cook, stirring constantly until almost boiling.
3. Add jelly, mustard, salt and pepper and simmer, stirring until jelly has melted.
4. Pour into a sauce boat
serving amount
serves: 6 - 8
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