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Ingredients
- 1.5kg corned or pickled silverside (or corned or pickled girello)
- 6 cloves
- 2 onions, unpeeled
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1 teaspoon black peppercorns
- 2 bay leaves
Method
Select a deep enamelled cast-iron casserole with room for meat and vegetables. Put meat into pot and cover with cold water. Bring to the boil, then drain.
Return meat to rinsed-out pot.
Push three cloves into each onion. Add onions, chopped carrot and celery, peppercorns and bay leaves to pot. Barely cover with water and bring to a boil, then adjust heat to a steady simmer and cook for about 2 1/2 hours with lid slightly ajar until a skewer slips easily through the beef. Allow to cool a little in broth.
Slice meat thickly and sandwich with buttered rye bread lightly spread with mustard. Put extra mustard and dill pickles in reach of the sandwich eater.
