I started off making my own corned silverside, this is unusual for me as I do not generally eat meat however every few months I buy organic meat direct from a farm, and this has no sulfides in it hence the colour is not pink like ordinary corned beef.
I made the meal and had a lot of meat left over, so I made an interesting sandwich and ate that also. The sandwich was nicer than the meal, and the things I put in the sandwich worked great together.
Ingredients Vegetables of your choice -I used Broccoli, Potato and pumpkin
¾ kg Corned Silverside
Bit of celery and carrot
Onion with cloves stuck in it
2 bay leaves
FOR THE SANDWICH
Cut corned beef
Mustard -I used French
2 slices cheese
Pickled cucumber -I used Polski Ogorki
Home made beetroot
Fruit chutney to spread
Firstly rinse the meat, cover completely with water and bring to the boil. When scum appears on the surface spoon this off. Then, when boiling again, add the vegetables as these will enhance the flavour of the meat.
Turn down the heat and cook for about 1 to 1 ½ hours or till meat is tender.
Let meat cool in liquid
Meanwhile, while the meat is cooking, steam, or boil the vegetables of your choice, mash and keep warm if meat is not yet ready.
I ate the meat hot with the vegetables, and sliced just as much as I needed for this meal.
Meal with mashed puree of vegetables
I then decided while the meat was still hot, that I would also have a sandwich, however this idea grew and grew to an enormous sandwich. I had just baked a fresh loaf of sourdough bread using macadamias instead of walnuts.
Fresh cut macadamia rye bread
I cut a few thick slices and spread one side with mustard.
Next I added the sliced corn beef.
Corned beef on bread
Add the gherkins and avocado.
Gherkins and avocado added
Then add the beetroot.
Add cheese and then spread some fruit chutney over the other piece of bread.
Chutney on second piece of bread
Eat, if you can, or make this sandwich the next day.