Baked, Glazed Corned Silverside
|Corned silverside||4 Pound|
|Mixed spice||1 Tablespoon|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Tablespoon|
|Orange juice||1⁄2 Cup (8 tbs)|
Rinse corned beef in cold water and place in a large saucepan.
Add mixed spice, onion, celery, carrot and sufficient warm water to cover the meat.
Bring to simmering point, cover and simmer for 2 hours.
Cool beef in the liquid.
Lift out beef, strain liquid and use for making soup.
Place beef in a shallow roasting pan and score fat with a sharp knife.
Stud with cloves.
Mix together brown sugar and mustard and pat on to the top of the beef.
Pour fruit juice into the roasting pan and bake the beef in a slow oven for 1 hour, basting frequently with the pan juices.
It may be necessary to pat on more brown sugar after 30 minutes.
At the end of the cooking time the silverside should be well glazed.
Serve hot or cold.