Corned Silverside with Balsamic Plum Gaze
2 kg lean corned silverside
1/4 cup brown sugar
1 1/2 tablespoons balsamic vinegar
3 fresh mint sprigs
1 medium onion, peeled and studded with 4 cloves
2 medium carrots, peeled and roughly cut into chunks
3 cups water
Balsamic Plum Glaze:
3/4 cup beef stock
1/4 cup plum jam
1 1/2 tablespoons Balsamic vinegar
3 teaspoons sugar
1. Place meat, sugar, vinegar, mint, onion, carrot, water and peppercorns into removable crockery bowl. Cover with lid and cook on Low 10-12 hours or High 6-7 hours.
2. To make plum glaze, place stock, jam, vinegar and sugar into a non-stick pan. Cook over a medium heat until mixture has reduced to a syrup consistency.
3. Remove meat, cover with foil and allow to stand for 10 minutes before slicing. Serve meat slices with plum glaze.
Serve hot meat slices with Balsamic plum glaze accompanied with boiled potatoes, stir-fried carrots, parsnips and snow peas.