New York-style corned beef on rye
( MAKES 4 open rye sandwiches )
These open rye sandwiches make a tasty casual dinner or lunch. The leftover meat here will provide another 4 servings.
Cooked corned meats are also delicious in salads, they can be diced and added to muffins or scones and, of course, they are a favourite in Friday night hash. Sauté a diced onion in oil, add leftover mashed potatoes, diced beetroot and diced corned beef. Fry it up and serve with generous amounts of tomato and or mustard.
- Place the corned beef in a large saucepan and cover with cold water. Add the onion and bay leaves. Slowly bring to the boil. Cover and simmer/poach gently for 45 minutes per 500g. If preferred, add carrots and/or potatoes 30 minutes before the end of cooking. Combine the vinegar, mustard, maple syrup and cornflour in a saucepan and simmer, stirring, for 5 minutes.
- Preheat the oven to 190C. Place the silverside in a baking pan. Baste the meat the with the vinegar mixture. Bake for about 10 minutes, basting often.
- Spread the rye bread with mayonnaise, top with the cabbage and slices of the corned beef. (The leftover meat will provide another 4 servings.)
More of Jan's pickled, corned and simmered meat recipes