Corned Beef for the Soul

• 1 -1 78 kg corned beef, silverside
• water
• 1 cup malt vinegar
• 1 cup brown sugar
• 1 onion
• 6 -12 cloves
• 2 bay leaves
• 1 cup beer

1. Place silverside in a pot large enough to accomodate it.
2. Stud the bayleaf and cloves into the whole onion and place in pot.
3. Add vinegar, sugar and beer to the pot.
4. Add as much water as is necessary to cover the silverside.
5. Put on heat and bring to the boil.
6. Skim off any scum (brown, bubbly impurities that rise out of meat to the surface) as it appears.
7. After pot comes to the boil, turn heat down to a simmer.
8. Cover and cook for around 2 hours, or until meat is very tender.
9. When done, turn off heat.
10. Allow the meat to cool in the liquid, to achieve maximum flavour.
11. Drain and prepare according to your tastes (re-heat, or refrigerate for later use).
12. Enjoy!

beef, water, malt vinegar, brown sugar, onion, cloves, bay leaves, beer

Taken from www.food.com/recipe/corned-beef-for-the-soul-200858 (may not work)