Tonight, our grumbling stomachs called on something juicy and substantial to feed on, namely chilli corned beef with dumplings and steamed broccoli. This meal was delicious served with a drizzling of maple syrup and some fantastic honey dijon mustard we picked up on special at the shops the other day.
Chilli corned beef
1kg corned beef silverside
water to cover
1/2 cup malt vinegar
1/2 cup raw sugar
8 whole cloves
3 fresh bay leaves (or 2 dried)
1 tablespoon peppercorns
1 teaspoon dried thyme
1 teaspoon ground chilli powder (Click here to determine what powder we mean. You’re looking for what they describe as the ‘Indian’ type [i.e. pure finely ground chillis])
2 teaspoons smoked paprika
4 whole allspice berries
250g self-raising flour
150g butter, lard or oil
1/2 teaspoon salt
125ml cold water
Chilli corned beef
- < 4 hours Sandwiches
- Western European Sandwiches
- Beef Sandwiches
- Savory Sandwiches
- Egg-free Sandwiches
- Place silverside in a pot large enough to accommodate it.
- Add the balance of ingredients.
- Put on heat and bring to the boil.
- Skim off any scum (brown, bubbly impurities that rise out of meat to the surface) as it appears.
- After pot comes to the boil, turn heat down to a simmer.
- Cover and cook for around 1.5 hours, or until meat is very tender.
- When done, turn off heat. Allow the meat to cool in the liquid to achieve maximum flavour.
- Drain, slice and serve!
- Put all ingredients in a bowl and mix until well combined. If the mixture seems overly moist and is difficult to handle just add more flour until you get a more workable consistency. The mix should be quite soft though.
- Shape into small balls. We made around 24 small dumplings from this sized batch.
- Poach in simmering water until the dumplings float to the surface.
- Remove from water with a slotted spoon and keep warm until ready to serve.