Ingredients

• 1.5 kg corned beef silverside
• 1 onion, skinned and cut into wedges
• 1 Granny Smith, peeled and cut into wedges
• 4 cups ginger beer

Glaze

• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar

Ginger and Mustard Sauce

• 50 grams butter
• 2 teaspoons minced ginger
• 4 tablespoons flour
• 2 cups chicken stock
• 2 tablespoons Dijon mustard
• 1-2 teaspoons brown sugar

Method

1. Rinse the corned silverside in cold water. Put the onion and apples in the base of a large saucepan and stand the beef on top. Pour over the ginger beer. Bring to the boil, cover and simmer gently for 2-2½ hours until tender, or allow 50 minutes per 500 grams.
2. Remove the beef, score the fat into diamond shapes. Mix the mustard and brown sugar together and spread over the fat. Grill or fan grill for 4-5 minutes until golden.

Ginger and Mustard Sauce

1. Gently pan fry the ginger in the butter for 2-3 minutes. Stir in the flour and cook until frothy. Gradually add the chicken stock stirring continuously until the sauce thickens, add the mustard and brown sugar. Season with salt and pepper.

Cooks Tips

Corning is a very old term that refers to the grains of salt used for pickling. Bully beef is a term to describe canned corned beef and its rather odd name probably comes from the French for boiled beef bœuf bouilli. In Samoa povi masima refers to salted beef prepared from untrimmed brisket on the bone.