This silverside potjie is a must for Easter. It is super-easy to make plus is great on toasted hot cross buns topped with a game-changing pickled onion aïoli.
- 1.3 kg approx
- 3 bay leaves
- 1 x 375 ml bottle stout
- 2 carrots, halved lengthways
- 2 chopped, sticks
- 1 onion, halved
- 4 juniper berries
- 2 cloves
- 6 peppercorns
- 8 Woolworths extra-spicy hot cross buns, halved and charred, for serving
- For the pickled onion aïoli, mix:
- ½ cup good-quality mayonnaise
- ½ cup full-cream yoghurt
- 4 T pickled onion vinegar
- 4 pickled onions, finely chopped
- 1 T Dijon mustard
- salt, to taste
- For the quick cucumber pickle, toss:
- 1 cucumber, very thinly sliced
- 1 cup rice vinegar
1. Place the beef in a large cast-iron pot. Add the remaining ingredients and enough cold water to cover. Cover with a lid.
2. Place on a trivet over medium coals and cook for 3 hours, or until tender when tested with a fork.
3. To serve, slice the corned beef and sandwich between the charred hot cross buns with a good dollop of aïoli and pickle.
Cook's note: This is a nice way to use up pickled onion vinegar. I always use it in salad dressings instead of throwing it away.
Photograph: Jan Ras
Food Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa