Corned Beef

Now by Corned Beef I mean the Australian style of corned beef, which is a large slab of beef that has been salt cured, just like a gammon – NOT the British tinned stuff. First time we cooked this we had no idea what it was, so we shoved it on the barbecue – actually even that was nice but by jingo dingo this’ll blow your socks off.

Like a gammon, it goes very well with cloves. Put the whole thing into a pressure cooker, brown it off, then add a couple of cups of wine and a cup or so of water, some onion cut into large chunks, some bay leaves, plenty of cloves, a generous dollop of golden syrup (yes you heard me), pop the lid on and go away for the next couple of hours. That’s it, really, extract and slice and serve with veg of choice.

You can also make a divine sauce with some of the cooking juices and some mustard and brown sugar – just thickened down, not a great deal else. It’s already so tasty you don’t have to do a thing. Absolutely lip-smacking.