Piece of corned beef/silverside (I prefer the eyefillet section), rinsed well in cold water. Into a large, heavy based casserole/steamer, place sufficient water to cover the beef.
4 cloves garlic, halved
1 lemon, cut in half (including rind)
1 cinnamon quill
4 fresh bay leaves (well worth the effort of maintaining your own tree) crumpled
6 cardamon pods,slightly crushed to release flavours/seeds.
1 Tbsp grated ginger
2 Tbsp kecap manis (also a great pantry addition and very useful)
Bring the pot to a quick boil, reduce heat to a simmer and cook for approximately one hour to one and a half hours - depending on size of joint. Generally, when the beeft is fully cooked it will start to 'float' towards the surface. I then turn off the heat. Cover the pan with the lid and allow the meat /liquid to cool in-situ. Once cold place into an airtight container, or cover with aluminium foil. Try not to boil the blazes out of the meat and allow it it come to room temperature in the cooking liquid. Simply delicious!
Served traditionally with mashed potatoes, carrots, cabbage and white parsley sauce.
Stupendous on sandwiches when cold, sliced to medium thickness (around 2-3mm) with a generous dollop of a good quality chutney (our preferred ones are: Palms (English) Hot Mango Chutney; and Beerenburg (Australian) Hot Tomato Chutney); several slices of organic vine ripened tomatoes, cos lettuce and very occasionally the odd shaving of parmesan.
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