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.
Australian
Other European
Ingredients per serve
Rotkohl and Silverside
−
+
€0.0
Rotkohl
Red cabbage, finely shredded
/kg
1.5 kg
0%
Spanish onions, sliced
/g
120.0 g
0%
Granny Smith apples, peeled, grated
/g
200.0 g
0%
Red wine vinegar
/ml
60.0 ml
0%
Brown sugar
/g
35.0 g
0%
Red wine
/ml
375.0 ml
0%
KNORR Chinese Sweet & Sour Sauce GF 2kg
/g
200.0 g
0%
Silverside
Corned beef silverside, rinsed
/kg
1.0 kg
0%
Brown onion, peeled, halved
/x
1.0 x
0%
Dried bay leaves
/x
2.0 x
0%
Black peppercorns
/tsp
1.0 tsp
0%
Malt Vinegar
/ml
125.0 ml
0%
Brown sugar
/g
55.0 g
0%
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Rotkohl
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Red cabbage, finely shredded 1.5 kg
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Spanish onions, sliced 120.0 g
-
Granny Smith apples, peeled, grated 200.0 g
-
Red wine vinegar 60.0 ml
-
Brown sugar 35.0 g
-
Red wine 375.0 ml
Silverside
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Corned beef silverside, rinsed 1.0 kg
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Brown onion, peeled, halved 1.0 x
-
Dried bay leaves 2.0 x
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Black peppercorns 1.0 tsp
-
Malt Vinegar 125.0 ml
-
Brown sugar 55.0 g
Preparation
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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).
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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.
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To Serve
- Slice silverside and place on mashed potato, top with Rothkol, Broccolini and KNORR Chinese Sweet & Sour Sauce GF.
