CORNED BEEF
(By
CELIA TIMMS)
For those who are a little, weary of the usual boiled’ corned beef this recipe for. baked spiced corned beef: offers a rewarding change. For it you require a good | piece of corned silverside. preferably with a layer of! fat on the top. As the meat! is first boiled, it requires time to prepare. To serve up to ten if all is Ito be eaten hot you need:-5-61 b corned silverside 1 tablespoon pickling spice, or whole spice 1 stalk celery 1 onion 1 carrot One-third cup brown sugar(packed) 1 tablespoon mixed mustard I cup sweetened orange juice ;• Method: Cover meat with ‘ cold water in large pan, and ■ add spice, celery, onion, and (carrot, and bring to the boil. :!Cover and leave to simmer for about 4 hours or until tender. Leave to cool in its own liquid. Place in shallow roasting pan and score the top fat layer with a sharp knife. Mix brown sugar .with mustard, and pat this! 'on to the top of the beef.' (Pour orange juice in pan and bake at 300 for one ; hour, basting frequently j ; with the juice in pan. (Corned beef cooked this way :is very tasty with salads.
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https://paperspast.natlib.govt.nz/newspapers/CHP19741019.2.46.2
Bibliographic details
Press, Volume CXIV, Issue 33669, 19 October 1974, Page 6
Word Count
203CORNED BEEF Press, Volume CXIV, Issue 33669, 19 October 1974, Page 6
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Acknowledgements
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