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

1. 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.
2. Add the vinegar and bay leaves, garlic & peppercorns and simmer until tender, approx. 2 hours. Remove from the pot and allow to cool.
3. Cook sweet potato chips to packet instructions
4. Brush the bread slices with olive oil on both sides, heat a frypan over medium heat and fry bread until golden on each side.
5. Spread the bread with aioli & hot sauce to your liking, then arrange generously with thin slices of warm corned beef, swiss cheese, rocket & sauerkraut.
6. Serve with hot crispy sweet potato chips.

Cooking Time: 2.5hrs | Prep Time: 30 min

Serves 6