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Abbrevations: tsp = teaspoon tbl = tablespoon
R11
CORNED SILVERSIDE WITH BALSAMIC
PLUM GAZE
Serves 8
2 kg lean corned silverside
1
⁄4 cup brown sugar
1
1
⁄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 water
8 peppercorns
Balsamic plum glaze
3
⁄4 cup beef stock`
1
⁄4 cup plum jam
1
1
⁄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
10-12 hours or High 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. Serve
meat slices with plum glaze.
Serve hot meat slices with Balsamic plum glaze
accompanied with boiled potatoes, stir-fried
carrots, parsnips and snow peas.
CHILLI CON CARNE
Serves 8
2 tablespoons oil
2 kg premium beef mince
1
⁄4 cup pre-packaged chilli con carne seasoning mix
1 tablespoon fresh minced garlic
3 cups beef stock
1
⁄3 cup tomato paste
1
1
⁄2 cup red wine
2 x 420g cans Mexican chilli beans
Sour cream, for serving
1. Heat oil in a non-stick pan. Add beef mince
in batches and cook over a medium heat until
well browned.
2. Place meat, chilli seasoning mix, garlic, stock,
tomato paste, wine and undrained beans into
the removable crockery bowl. Cover with lid
and cook on low 8-9 hours.
3. Spoon Chilli Con Carne into serving bowls, top
with sour cream if desired.
Serve hot accompanied with potato wedges and
avocado salad.
Beef continued