Ploughman’s lunch,  corned Cape Grimbeef, pickles, cheddar

Ploughman’s lunch, corned Cape Grim Beef, pickles, cheddar

 

This recipe comes to you from the renowned City Wine Shop where you can go in a choose a bottle from the fridge and crack it there and then.

Oh and don’t forget you can enjoy their ever-popular Plougman’s lunch.

Try it for yourself now at home.

Ingredients

Blue Triangle 120gm of your favourite cheddar (ours is Pyengana)

Blue Triangle 2 slices lightly grilled sourdough bread

Blue Triangle Corned Cape Grim brisket (ask your local butcher to pickle)

Blue Triangle Seeded Australian mustard (1 tablespoon per person)

 

1. To Cook a pickled brisket

Ingredients

Blue Triangle 2 kg brisket (that your butcher has pickled)

Blue Triangle ½ cup malt vinegar

Blue Triangle ½ cup brown sugar

Blue Triangle 2 tablespoons pickling spices (bay, juniper, mustard, peppercorn and clove)

Blue Triangle 2 carrots (rough chop)

Blue Triangle 1 large brown onion (rough chop, skin removed)

Blue Triangle ¼ head celery (rough chop)

 

Method

Place all in large pot

Bring to a boil, turn down to simmer and cover

Cook for approximately 4 hours

Turn off heat and let to infuse a further hour in same liquor

 

 

2. Curried cauliflower

Ingredients

Blue Triangle 1 head cauliflower- separated into florets

Blue Triangle 1 cup rice wine vinegar

Blue Triangle 1 cup apple cider vinegar

Blue Triangle 500 ml water

Blue Triangle 4 cloves garlic- crushed

Blue Triangle 1 knob fresh ginger – rough chop

Blue Triangle 1 teaspoon curry powder

Blue Triangle 1 tablespoon raw sugar

Blue Triangle 1 teaspoon salt

 

Method

Boil all ingredients except cauliflower

When liquor comes to boil , pour over cauliflower in a heatproof dish

Let it come to room temperature- cover and refrigerate for at least a day prior to serving ( gets better with age , up to 3 weeks)

Bring back to room temperature when serving on plate and always use a clean spoon to get what you need out so as not to taint the remaining pickle in fridge

 

 

3. Sherry pickled baby onion

Ingredients

Blue Triangle 12 baby onions (golf ball or smaller in size)

Blue Triangle 2 cups sherry vinegar

Blue Triangle 2 cups water

Blue Triangle 100 g raw sugar

Blue Triangle 1 tablespoon seas salt

Blue Triangle 6 sprigs fresh thyme

Blue Triangle 2 bay leaves

Blue Triangle 1 teaspoon coriander seed

Blue Triangle 1 tablespoon whole peppercorns

Blue Triangle 1 whole green chilli-split length ways

Blue Triangle 1 teaspoon fennel seeds

Blue Triangle 4 cloves crushed garlic

 

Method

Simmer the baby onions skin and all for approx 12 minutes, tip liquid off and discard and then remove skin when cool

Boil all ingredients except onions

When liquor comes to boil , pour over onions in a heatproof dish

Let it come to room temperature- cover and refrigerate for at least a day prior to serving ( gets better with age , up to 3 weeks)

Bring back to room temperature when serving on plate and always use a clean spoon to get what you need out so as not to taint the remaining pickle in fridge

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The Railway Club Hotel is Melbourne's Premier Steak Venue.

We use Cape Grim as our premium product because the quality of their grass fed beef is second to none. We enjoy consistently high marble scores, tenderness and flavour all year round giving us pride of product, and value for our customers.

John Woolley, Railway Club Hotel
Railway Club Hotel

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