Ingredients
Serves 8
2kg corned beef girello or silverside
1 cup white or brown vinegar
2 large carrots, peeled and cut into rounds
1 large onion, quartered
2 bay leaves
6 whole cloves
6 peppercorns
pinch of salt
250g Savoy cabbage, sliced
1 tablespoon butter
White Sauce with Caramelised Onions and Parsley
50g butter
50g flour
500ml (2 cups) milk
salt
pepper
1 cup of parsley leaves, roughly chopped
Caramelised onions:
6 large onions, peeled and sliced into rings
2 tablespoons olive oil
10g butter
salt
pepper
Method
Tie the rump neatly with string to hold it together and place into a deep pot with the rest of the ingredients (except the cabbage).
Cover with cold water and vinegar and bring very slowly to the boil. Simmer gently simmer for 2 hours.
When the meat is cooked, remove from the liquid and place onto a large serving platter. Cover with foil to keep warm.
Just before serving, cook cabbage in butter on a hot plate or barbecue until wilted; serve cabbage on the side.
Note: Serve with White Sauce with Caramelised Onions and Parsley (see below) and crushed white vegetables or mashed potato.
White sauce and Caramelised Onions
To caramelise onions - Heat a hot plate or barbecue plate to high and toss on the onions, oil and butter. Cook for 2-3 minutes, turn the heat down and cook for 20 minutes, stirring occasionally until the onions have caramelised and are soft.
Melt the butter in a saucepan and stir in the flour. Cook for 3-4 minutes until lightly coloured, over a medium heat. Pour in the milk and bring to the boil, stirring all the time and simmer for 5 minutes or until the sauce has thickened. Season to taste. Stir in the caramelised onions and parsley.
Makes 500ml (2 cups) of sauce.