Corned Beef and Onion Sauce

You can get the meat already pickled from your butcher or you can pickle it yourself.

Corned Beef

Add 4 litres of water to a large saucepan or camp oven.  Add ½ cup of sugar, ½ cup of vinegar, 1 onion inserted with 6 cloves, 6 garlic cloves, 12 whole black peppercorns, º cup of salt, 1 tsp (or as directed on container) of Custom/Quick Cure (or if you can’t get Quick Cure, bicarbonate of soda will do) 1 orange cut into thick slices and 2 tsp of honey. (3 tbsp of Worcestershire sauce optional)  When it is all dissolved, place a 3 to 5 kg piece of silverside or brisket in the brine leave overnight.  The next day, simmer the meat for 2 to 3 hours or until cooked.  Let it cool in the brine.  When cold, it is ideal for sandwiches with chutney. (see recipe)

Onion Sauce

(for 4 persons)

Peel and slice 3 onions and 6 garlic cloves.  Fry them in 2 tbsp of butter.  When they start to brown, add 2 tbsp of flour, keep stirring and add 1 cup of milk.  Bring to the boil and simmer until the consistency is nice and creamy.  If the sauce is too thick, add some more milk; if it’s too thin boil it for a longer time.

To serve, slice the corned beef, place on mashed potatoes and pour the sauce over.  The mashed potatoes can be substituted with rice. (see recipes)