Beef Girello Pickled (Corned Beef) 1kg
This is an old classic, turned modern again. Made with a combination of a period salt brining, and then marinated in pickling liquor with vinegar, dark sugars, lovely aromatics, a hint of clove, fragrant spices and pepper. What you have is a suitably balanced sweet, sour, salt, spicy, and meaty flavour. This is otherwise known as "Corned Beef", to anyone over 40-something will remember their parents serving this on Sunday dinners.
Inspiration: This is a finish at home piece, so we recommend that you use a large stockpot, fill 3/4 with water and bring it to boil. With your beef at room temperature (1 hr), add to the boiling water then simmer for 45 mins per kilo. Then drain and allow to rest for 5 mins. Carve as you would a roast beef, and serve with a creamy white sauce made with wine, garlic, dijon mustard, chopped capers, and some chopped parsley. Fresh greens work rather well with this cut; i.e Tuscan kale, silverbeet, or broccolini.
Provenance: Brought to you by our partners in Queensland, recognised for their sustainable approach to farming and agriculture. Then our butchers prepare all the brining and pickling process, ready for you to finish off the cook at home.
Ingredients may be subject to change, contact us for queries.
This is an old classic, turned modern again. Made with a combination of a period salt brining, and then marinated in pickling liquor with vinegar, dark sugars, lovely aromatics, a hint of clove, fragrant spices and pepper. What you have is a suitably balanced sweet, sour, salt, spicy, and meaty flavour. This is otherwise known as "Corned Beef", to anyone over 40-something will remember their parents serving this on Sunday dinners.
Inspiration: This is a finish at home piece, so we recommend that you use a large stockpot, fill 3/4 with water and bring it to boil. With your beef at room temperature (1 hr), add to the boiling water then simmer for 45 mins per kilo. Then drain and allow to rest for 5 mins. Carve as you would a roast beef, and serve with a creamy white sauce made with wine, garlic, dijon mustard, chopped capers, and some chopped parsley. Fresh greens work rather well with this cut; i.e Tuscan kale, silverbeet, or broccolini.
Provenance: Brought to you by our partners in Queensland, recognised for their sustainable approach to farming and agriculture. Then our butchers prepare all the brining and pickling process, ready for you to finish off the cook at home.
Ingredients may be subject to change, contact us for queries.
Original: $13.56
-65%$13.56
$4.75Description
This is an old classic, turned modern again. Made with a combination of a period salt brining, and then marinated in pickling liquor with vinegar, dark sugars, lovely aromatics, a hint of clove, fragrant spices and pepper. What you have is a suitably balanced sweet, sour, salt, spicy, and meaty flavour. This is otherwise known as "Corned Beef", to anyone over 40-something will remember their parents serving this on Sunday dinners.
Inspiration: This is a finish at home piece, so we recommend that you use a large stockpot, fill 3/4 with water and bring it to boil. With your beef at room temperature (1 hr), add to the boiling water then simmer for 45 mins per kilo. Then drain and allow to rest for 5 mins. Carve as you would a roast beef, and serve with a creamy white sauce made with wine, garlic, dijon mustard, chopped capers, and some chopped parsley. Fresh greens work rather well with this cut; i.e Tuscan kale, silverbeet, or broccolini.
Provenance: Brought to you by our partners in Queensland, recognised for their sustainable approach to farming and agriculture. Then our butchers prepare all the brining and pickling process, ready for you to finish off the cook at home.
Ingredients may be subject to change, contact us for queries.
