Posted by Mike Field on November 22, 2025 at 04:18:35 user mikefield.
In Reply to: Re: What is pemmican posted by John Nichols on October 05, 2025 at 07:01:24:
2. Corned beef these days comes from the deli in large tasty slices.
Or you can do as I do and buy a couple of pounds of 'corned silverside' from the butcher and cook it yourself.
This I do by boiling it in water with a chunky-cut brown onion, a couple of bay leaves, about a dozen cloves, half a cup of malt vinegar, and a tablespoon of brown sugar. Then slice it and serve it with boiled potatoes and carrots, and pickled onions.
(Don't be fooled, as a Dutch friend of mine once was, by the fact that the meat stays pink after cooking instead of going brown like an ordinary roast. This is normal -- the meat has not stayed raw -- and is due to the original processing.)
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