Another new purchase – this time it was the title that got me in: Out of the Bottle. I just love it. The concept behind the book is to find ways to use preserves you have made. I love to preserve but … sometimes my preserves are not the best … and I (big time) do not like to throw food away…
Maus, of course, is too polite (or scared) to ever admit not liking something I have made but I have noticed that some jars just sit there, year after year after year. I saw this book as my saviour.
This recipe jumped out at me because quite a few years ago, I made some pretty bad mandarin marmalade. It has long since crystallised but I refuse to throw it out (and all that sugar is not good for the dogs) so when I saw this recipe called for ¼ cup of marmalade, I was keen to try it. I was not deterred that the recipe called for orange marmalade – mandarin marmalade it would be and the orange juice would be substituted with mandarin juice – we still have mandarins floating around.
I haven’t had corned beef for years and years. I don’t think I have had it since I left home. My mum used to make it and Maus said that her mum used to make it, too, but we don’t remember ever making it. .
This recipe is from Out of the Bottle by Sally Wise.
- 2 kg corned beef silverside
- 1 onion, peeled and cut in half
- 2 tsp whole cloves
- 1 tsp mixed spice or allspice berries
- 1 tbs* black peppercorns
- 1 tbs* dark malt or cider vinegar
- 1 tbs* brown sugar
*These are 20ml tablespoons
- ¼ cup orange marmalade (I am sure it doesn’t matter what flavour the marmalade is. The mandarin tasted fine.)
- 2 tsp soy sauce
- ½ tsp grated fresh ginger
- ½ cup orange juice
- 2 tsp Dijon mustard (I used whole grain because it was on hand.)
- Place all the beef ingredients into a large saucepan with enough cold water to cover the meat. Bring to the boil and simmer for 2 hours or until the beef if just tender. Our piece of meat was only 1 kg so it took less time to cook.
- Preheat the oven to 170°C.
- Transfer beef to a roasting pan.
- Combine all the glaze ingredients and mix well.
- Pour glaze over the beef and bake for 30 minutes (basting every 10 minutes) or until the glaze is caramelised and golden.
- Carve into slices and serve with mashed potatoes and vegetables.
Hi Glenda and Maureen finally got around to joining your blog Juanita has been telling lots interesting info for sometime now so thought I would see for myself and I am impressed. Hope your both well Jenny. S.
Hi Jenny, Welcome abroad. She is a good sister giving me a positive rap. I hope I live up to her praise 🙂 G
I love the Sally Wise preserve books. I have ‘Out of the Bottle’, but I mostly refer to ‘A Year In a Bottle’. Would you believe its on my kitchen table as I type. Guess I did make a batch of jaboticaba jelly today and so that would explain why its off the shelf. Well done in subbing with the mandarin – it doesn’t really matter does it. The outcome sounds like a hit and you’ve just been that bit more experimental.
Start giving away some of those preserves – hardly anyone really preserves these days and the recipients of my jellied jewels in a jar are sooooooo grateful. Its such a lovely feeling.
Hi Mariana My mandarin marmalade was not flash enough to give away. I am going to try Sally’s mandarin jam next year. Most visitors got a jar of capers this year.
I’ve made the mandarin jam from Sally’s book. I recall her saying it was her son’s recipe. It was really vibrant orange in colour and had a nice flavour; no real tangyness though. I like jams and jellies that leave an acidic hit in the mouth after the sweetness has dissipated.
Lucky visitors – nothing wrong with capers.
Maybe I will give the mandarin jam a miss. At least you can give mandarins away.
Ha! At last – a recipe I’ve tried BEFORE it is recommended to me by the gorgeous Glenda. Have made this a few times (without the ginger in the glaze) and it really is yummy.
Hi Al, great minds… Where do you get your silverside? The piece we had was a bit tough.
Ha! Another food collector – I love it! I have a huge, heavy duty shelf unit in our laundry room (takes up a quarter of the room) and it’s filled with jars of pickles and preserves – last year I managed to bring myself to the place where I ‘culled’ the pickle shelves – I know that anything older than 2 years is not going to taste good, but somehow I can’t get rid of something that was once luscious, regardless of its age. So with a good degree of pain, I pitched anything more than 2 years old.
I have a new canning rule – I won’t make anything in quantities more than 5 (for commonly used things) and 3 for all else. Let’s see how long it takes me to break it.
Doc You are going to have to teach Henry to love your home cooking, that way all those old chutneys etc can go to a useful cause, his dinner!!
It looks great. Patti and I love corn beef but I’ve never glazed it so will try next time. We are up in Cervantes for the week, Queenies first outing and we have an oven…so may have to go to Jurien to get a sliverside this week. Will let you know how it goes when we get back, as have to sort out a catch up date again. Hope you’re both well. How is the garlic looking? Mind hasn’t done much at all?
Hi Sue We are off down south tomorrow so I will report back on the garlic. Last I checked it was doing well but we haven’t been there for a couple of weeks. Enjoy your time in Cervantes.