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Rotkohl and Silverside

Still a resident number one pick. We have taken the classic silverside and given it a little bit of Germany on the side with Sweet and Sour Rot kohl.

Rotkohl and Silverside – Recipe
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Rotkohl

Silverside

  • Corned beef silverside, rinsed 1.0 kg
  • Brown onion, peeled, halved 1.0 x
  • Dried bay leaves 2.0 x
  • Black peppercorns 1.0 tsp
  • Malt Vinegar 125.0 ml
  • Brown sugar 55.0 g

Preparation

  1. Rotkohl

    • Preheat oven to 180 degree Celsius.
    • Place all ingredients in an ovenproof casserole dish with a lid. Stir to combine, cover and bake for 2 hours. Check that all liquid has been absorbed (if not, return to the oven, uncovered, for a further 10 minutes).

  2. Silverside

    • Place beef in a large heavy-based saucepan with a lid. Add onion, bay leaves, peppercorns, vinegar and sugar. Cover with water. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until beef is cooked through. Set aside in the cooking liquid to cool. Transfer to a plate and thinly slice.

  3. To Serve

    • Slice silverside and place on mashed potato, top with Rothkol, Broccolini and KNORR Chinese Sweet & Sour Sauce GF.