recipes_Australia_September_2017

62 recipes+ SEPTEMBER 2017

Dating back to Ancient Greece, apple cider vinegar is still weaving its magic today

Liquid gold

1kg corned beef

2 litres (8 cups) water

1 cup apple cider vinegar,

plus 1 tablespoon extra

¼ cup firmly packed brown sugar

2 teaspoons whole black peppercorns

2 dried bay leaves

1 onion, cut into quarters

1 tablespoon olive oil,

plus 1 tablespoon extra

400g can brown lentils, rinsed, drained

250g cherry tomatoes, halved

2 green onions, finely chopped

1 Place corned beef in a large bowl. Cover

with cold water; stand for 30 minutes. Drain.

2 Transfer beef to a large saucepan. Add

the water, vinegar, sugar, peppercorns, bay

leaves and onion. Bring to the boil over high

heat. Reduce heat; simmer, covered, for

3 hours or until beef is tender. Cool slightly

in cooking liquid, then remove from liquid

and pat dry with paper towel. Reserve ⅓ cup

of cooking liquid.

3 Heat oil in a large non-stick frying pan

over high heat. Add beef, skin-side down;

cook for 4 minutes or until golden brown.

Add reserved cooking liquid to the pan; cook

for 2 minutes or until liquid reduces slightly.

Transfer beef to a chopping board; slice.

4 Combine lentils, tomato, onion, extra

oil and extra vinegar in a bowl. Transfer

to a serving platter. Top with beef.

Braised Apple Cider Vinegar Corn Beef with Lentils

SERVES 4 PREP 15 minutes + 30 minutes to stand COOK 3 hours 10 minutes COST $3.50 a serve