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Corned silverside with balsamiC
plum glaze
Serves 8-10
2.5kg lean corned silverside
1⁄4 cup brown sugar
11⁄2 tablespoons Balsamic vinegar
3 fresh mint sprigs
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly cut into chunks
3 cups / 750ml water
8 peppercorns
Balsamic Plum Glaze
3⁄4 cup / 190ml beef stock
1⁄4 cup plum jam
11⁄2 tablespoons Balsamic vinegar
3 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion, carrot,water
and peppercorns into removable crockery bowl. Cover
with lid and cook on Low setting 10-12 hours, Auto
setting 6-8 hours or High setting 6-7 hours.
2. To make Plum Glaze, place stock, jam, vinegar and
sugar into a non-stick pan. Cook over a medium heat
until mixture has reduced to a syrup consistency.
3. Remove meat, cover with foil and allow to stand for 10
minutes before slicing. Discard water and vegetables.
4. Serve hot meat slices with Balsamic Plum Glaze
accompanied with boiled potatoes, stir-fried carrots,
parsnips and snow peas.
Beef, Pork, Veal & Lamb continued
21
moroCCan veal
Serves 8-10
2 tablespoons oil
2.5kg lean veal leg, diced
1 large onion, peeled and sliced
4 garlic cloves, peeled and crushed
3 teaspoons ground ginger
2 teaspoons ground turmeric
3 teaspoons sweet paprika
1⁄2 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1 tablespoon ground cinnamon
4 cups / 1 litre beef stock
200g pitted prunes
1⁄3 cup honey
1 tablespoon grated orange rind
1⁄3 cup fresh mint, chopped
1. Heat oil in a non-stick pan. Add meat in batches and
cook over a medium heat until well browned. Drain
on paper towel.
2. Add onion to the non-stick pan, cook until golden
brown. Stir in garlic, ginger, turmeric, paprika,pepper,
cumin, coriander and cinnamon, cook for 1 minute.
Blend in stock.
3. Place meat and onion mixture into removable crockery
bowl. Cover with lid and cook on Low setting 7-8
hours, Auto setting 5-8 hours or High setting 4 hours.
4. Stir in prunes, honey and orange rind 1 hour before
end of cooking. Replace lid and continue cooking.
5. Spoon into serving bowls, top with mint. Serve hot
accompanied with steamed cous cous.