LadyJane's Corned Beef

Posted this just days ago on rfc (in relation to whether you could
mince raw corned beed/silverside)

Piece of corned beef/silverside, rinsed well in cold water.
Into a large, heavy based casserole/steamer, place sufficient water to
cover the beef.
Add:
4 cloves garlic, halved
12 peppercorns
6 cloves
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 a 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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