How Australian can you get? A good old boiled piece of corned beef, smothered in white sauce, mashed potato and vegies. We used to have it growing up quite a bit and my Mum would throw in a tossed salad. Quite adventurous for the times. Trouble is, this salad of lettuce, tomato, cucumber and finely diced onion was dressed with cream. That’s all. But let me tell you, it was absolutely delicious. Probably one of the reasons I don’t have a gall bladder anymore.
It’s a cheap cut of meat, one that doesn’t need much preparation, just a few things added to the pot and the meat comes out lovely and tender and you can use the leftovers for sandwiches the next day. I don’t do much with mine other than add a few peppercorns, a squirt of lemon juice, a couple bay leaves and maybe an onion if I think of it. I asked the question on Facebook because everyone has their own way of cooking it. Here are some of the suggestions.
Trudie from My Vintage Childhood cooks hers with peppercorns, balsamic vinegar, onion, celery, carrots.
Stacey-Lee from Get On With It Already adds garlic, ginger and peppercorns.
Frances loves brown sugar, peppercorns, vinegar. Then spuds later on.
Ros from Sew Delicious does similar to me but uses vinegar instead of lemon juice and carrot.
Anna cooks hers with malt vinegar, brown sugar, cloves, bay leaves, onion.
Clare likes vinegar, brown sugar and cloves, but loves the sound of the garlic, ginger and peppercorns by Stacey-Lee above.
Mel from Living the Simple Dream uses vinegar, sugar, water and an onion roughly chopped.
Debb adds brown sugar and vinegar but cooks it in the crock pot. One of her favorite teas.
Marnie from 3 Pickles cooks hers in the slow cooker.
Whichever way you like it, it will remain a family favourite of ours and a great tasting, frugal, family friendly meal (except for the fussy one).
