Sweet & Sour Corned Beef

September 13, 2018

Shortcut cooks have already cottoned on to the time-saving benefits of corned beef.  

Preparation is as simple as adding premium Meatland quality corned beef to a pot of water to cover - adding peppercorns, a few bay leaves and 1/4 cup of vinegar to the water enhances the flavors hugely - and then simmering for one hour per kilo till done.

It's truly that easy....but a little pedestrian for a chag as high profile as this.

Up your game with minimal extra effort by adding this mouthwatering Sweet 'n Sour Sauce and turn everyday into exceptional.

Rosh Hashana happens but once a year!
 

 

MEAT
2 1/2 kg corned beef, defrosted

SAUCE
3/4 cup apple cider vinegar
1 cup brown sugar (see notes)
1/3 cup ketchup
1/3 cup soya sauce
2 1/4 cups water
3 tablespoons ginger (fresh or ground)
Coarse black pepper
Teaspoon hot chilli flakes (optional)
1 tablespoon cornflour

1: Place beef with package juices in a deep pot of water to cover - add 1/4 cup vinegar, a few bay leaves and peppercorns for added flavor - and simmer one hour per kg till tender.
2: Allow to cool in the water and slice when completely cold.
3: Prepare sauce by mixing vinegar, sugar, ginger, soya sauce, pepper, chilli if using, water and ketchup together and simmer for 15 minutes.
4: Add the cornflour mixed with a little water and continue simmering till thickened and syrupy.
5: Place sliced meat in a baking pan, pour over sauce, and keep warm till ready to serve. Delicious served with roast carrots and potatoes.

COOK'S NOTES: While the sauce may taste sweet on its own, it's simply delicious with the salty beef, and guarantees a sweet New Year. Recipe makes a lot of sauce which can be used too as a glaze when cooking chicken, or it can be used with stir-fried vegetables, or poured over carrots before roasting. Use as much or as little as you like depending on your family's palate. Versatile and most appropriate holiday fare.

 

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