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.