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.
Ingredients
Rotkohl
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Red cabbage, finely shredded 1.5 kg
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Spanish onions, sliced 120 g
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Granny Smith apples, peeled, grated 200 g
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Red wine vinegar 60 ml
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Brown Sugar 35 g
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Red wine 375 ml
Silverside
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Corned beef silverside, rinsed 1 kg
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Brown onion, peeled, halved 1 x
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Dried bay leaves 2 x
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Black peppercorns 1 tsp
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Malt Vinegar 125 ml
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Brown Sugar 55 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.
