2 x 1.8 kg pieces corned silverside beef
8 whole cloves
8 eschalots, peeled
4 carrots, cut into large pieces
2 fresh bay leaves
1 tsp whole black peppercorns
2 sticks celery, roughly chopped
2 cloves garlic, smashed
6 sprigs thyme
1 cup apple cider vinegar
1½ cups brown sugar
½ cup golden syrup
¼ cup port
Extra 6 sprigs thyme
Extra ¼ cup brown sugar
Extra fresh herbs, to decorate
- Rinse beef under cold water, then pat dry using paper towel and put each piece in a separate large heavy-based saucepan. Push 4 cloves into 1 eschalot and add to 1 pan. Push remaining cloves into a second eschalot and add to second pan. Divide carrot, bay leaves, peppercorns, celery, garlic, thyme, and remaining eschalots between pans.
- Combine vinegar, brown sugar and golden syrup in a jug, and divide among pans. Add enough cold water to each to cover beef. Put over a high heat and bring to the boil. Reduce heat to low, cover and gently simmer for 2½ hours.
- Preheat oven to 220°C. Line a large roasting pan with baking paper. Remove beef from pans and discard cooking water, reserving vegetables if you would like to serve them. Transfer beef to prepared pan.
- To make brown sugar glaze, combine port, extra thyme and extra brown sugar in a small saucepan. Stir over a medium heat until sugar has melted. Brush beef liberally with ½ of the brown sugar glaze. Bake for 15 minutes, basting every 5 minutes.
- Put beef on a serving plate and decorate with extra fresh herbs. Serve with reserved vegetables on the side, if using.