Spiced Corned Silverside with Fruit Glaze
|Corned beef brisket||4|
|Whole cloves||To Taste|
|Orange juice/Pineapple juice||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
1. Cook the beef by washing well in cold water and placing in a large saucepan and covering with warm water. Add whole peppercorns, 1 sliced onion, bay leaf and simmer for about 1 1/2 hours until almost tender. Do not boil. Leave the meat in the liquid to cool. Lift out and drain. Reserve the stock.
2. When nearly cooled score the fat in a criss cross pattern and stud each cross with a whole clove. Add 1/2 cup (125 ml) of the stock from the meat to the rest of the ingredients, cook for about 2 minutes and pour over the corned beef. Place in a slow oven 325°F (160°C) and bake for 1 hour, basting meat regularly during the cooking with pan juices.