These open rye sandwiches make a tasty casual dinner or lunch. The leftover meat here will provide another 4 servings.
Cooked corned meats are also delicious in salads, they can be diced and added to muffins or scones and, of course, they are a favourite in Friday night hash. Sauté a diced onion in oil, add leftover mashed potatoes, diced beetroot and diced corned beef. Fry it up and serve with generous amounts of tomato and or mustard.
Ingredients
1 ½ kgs | Corned beef, eg silverside or brisket (Main) |
1 | Onion, studded with cloves |
2 | Bay leaves |
2 Tbsp | Cider vinegar |
2 Tbsp | Prepared mustard |
⅓ cup | Maple syrup |
1 tsp | Cornflour |
4 slices | Dark rye bread, thick (Main) |
¼ cup | Mayonnaise |
3 cups | Cabbage, thinly sliced (Main) |
Directions
- Place the corned beef in a large saucepan and cover with cold water. Add the onion and bay leaves. Slowly bring to the boil. Cover and simmer/poach gently for 45 minutes per 500g. If preferred, add carrots and/or potatoes 30 minutes before the end of cooking. Combine the vinegar, mustard, maple syrup and cornflour in a saucepan and simmer, stirring, for 5 minutes.
- Preheat the oven to 190C. Place the silverside in a baking pan. Baste the meat the with the vinegar mixture. Bake for about 10 minutes, basting often.
- Spread the rye bread with mayonnaise, top with the cabbage and slices of the corned beef. (The leftover meat will provide another 4 servings.)