Nancy Anderson'S Corned Beef ( 1946)

• 3 pound piece of " Silverside" Corned Beef
• 2 tbsp Worcestershire Sauce
• 1 tbsp Malt Vinegar
• 2 tpsp Stout ( Guinness)
• 1 tsb Dry Mustard Powder
• 1 tsb Sugar
• 6 Cloves

1. Place the meat in a large pot allowing enough room to cover the meat by two inches with cold water.
2. Add the Worcestershire, Vinegar, Stout, Mustard, Sugar and Cloves to the pot.
3. Bring to a boil, making sure to stir the meat during the first ten minutes to ensure the meat doesn't stick to the bottom.
4. On coming to the boil turn down the heat, to a simmer.
5. Ideally, simmer for two hours the evening before you intend to have your corned beef.
6. Leave the meat in the cooking liquid overnight.
7. Repeat the process day two, bring to boil, reduce heat to a simmer and cook for a further two hours.
8. Serve with Steamed Potatoes, Cabbage and Home Made Parsley Sauce.

silverside, worcestershire sauce, vinegar, stout, mustard powder, sugar

Taken from www.epicurious.com/recipes/member/views/nancy-andersons-corned-beef-1946-52914581 (may not work)