Bob’s Ginger Beer Beef
by adminCame across this interesting recipe this week. The guy that posted this on the blog I read is very well known in my home state for being a superb meat connoisseur and chef so I would take this recipe to be very good simply by his recommendation. His name is Vince Garreffa. He got the recipe from a Queensland butcher named of course…LOL….BOB !
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Bob’s Ginger Beer Beef
Ingredients:
3½ lbs (1.5 kg) Piece of Corned Silverside (rump end if possible, you pay more but it is the best)
3½ pints (2 litres) of Ginger Beer (in a bottle from the shops or preferably make your own)
8 oz (250ml) marmalade with rind in it
1 lb (500g) carrots (cut into chunky pieces)
1 lb (500g) cabbage (cut into chunky pieces)
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Method:
Simmer your beef in ginger beer for two to two and a half hours until it is tender to the fork. Only ginger beer required nothing else, it is so easy! Make sure that the meat is under the ginger beer and not sitting out of it, if it does then use more ginger beer or a smaller deeper pot.
Take the meat out of the ginger beer when cooked and dry the fat on the meat with a paper towel. Now cover the fat with half a centimetre of marmalade and bake for 10 minutes at 200 deg C.
In the meantime add the carrots and cabbage to the remaining ginger beer juice and cook for 20 minutes
Slice and serve with mash potato, carrots and cabbage on the side and a tablespoon of ginger beer juice over the sliced meat to wet it and more warm marmalade.
Thank you to Bob and Vince for bringing us this recipe.
Ooops almost forgot……200 deg. C converts to about 390 deg. F
