Bob's ginger beer beef
You will never cook corned beef any other way again. This is the best recipe by ‘Bob the Queensland Butcher’ who is as talented in the kitchen as he is in the butcher shop.
Servings: 4 people
- 1.5 kg piece of corned silverside – rump end if possible; you pay more but it is the best.
- 2 litres of ginger beer in a bottle from the shops
- 250 ml marmalade with rind in it
- 500 g carrots cut into chunky pieces
- 500 g cabbage cut into chunky pieces
Simmer your beef in ginger beer for two to two and a half hours until it is tender to the fork. Only ginger beer is required – nothing else, it is so easy. Make sure the meat is under the ginger beer and not sitting out of it. If necessary add more ginger beer or use a smaller deeper pot.
Take the meat out of the ginger beer when cooked and dry the fat on the meat with a paper towel. Now cover the fat with half a centimetre of marmalade and bake for 10 minutes at 200°C. In the meantime, add the carrots and cabbage to the remaining ginger beer juice and cook for 20 minutes.
Slice and serve with mashed potato, carrots and cabbage on the side and a tablespoon of ginger beer juice over the sliced meat to wet it and more marmalade.