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

120gm of your favourite cheddar (ours is Pyengana)

2 slices lightly grilled sourdough bread

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

Seeded Australian mustard (1 tablespoon per person)

1. To Cook a pickled brisket

Ingredients

2 kg brisket (that your butcher has pickled)

½ cup malt vinegar

½ cup brown sugar

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

2 carrots (rough chop)

1 large brown onion (rough chop, skin removed)

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

1 head cauliflower- separated into florets

1 cup rice wine vinegar

1 cup apple cider vinegar

500 ml water

4 cloves garlic- crushed

1 knob fresh ginger – rough chop

1 teaspoon curry powder

1 tablespoon raw sugar

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

12 baby onions (golf ball or smaller in size)

2 cups sherry vinegar

2 cups water

100 g raw sugar

1 tablespoon seas salt

6 sprigs fresh thyme

2 bay leaves

1 teaspoon coriander seed

1 tablespoon whole peppercorns

1 whole green chilli-split length ways

1 teaspoon fennel seeds

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

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.

Don't forget to sign up to the mailing list for our newsletter featuring farmer profiles, exclusive recipes, new products and retail and restaurant options for enjoying Cape Grim Beef.