Ingredients
1.5kg Ernest Green & Sons Corned Silverside
1 brown onion, cut into 4
2 cups white wine vinegar
5L water
6 bay leaves
6 cloves garlic
1 tbsp peppercorns
12 thick slices crusty sourdough bread
12 slices Swiss cheese
120g rocket
500g beetroot sauerkraut
Sriracha hot sauce
Garlic aioli
Olive oil for grilling
1kg oven ready sweet potato chips
Instructions
- Remove the silverside from the bag and rinse under cold water. Add to a large stainless-steel pan with 5L of cold water and bring to a gentle simmer. With a ladle skim any froth from the surface and reduce to a simmer.
- Add the vinegar and bay leaves, garlic & peppercorns and simmer until tender, approx. 2 hours. Remove from the pot and allow to cool.
- Cook sweet potato chips to packet instructions
- Brush the bread slices with olive oil on both sides, heat a frypan over medium heat and fry bread until golden on each side.
- Spread the bread with aioli & hot sauce to your liking, then arrange generously with thin slices of warm corned beef, swiss cheese, rocket & sauerkraut.
- Serve with hot crispy sweet potato chips.
Cooking Time: 2.5hrs | Prep Time: 30 min
Serves 6