Ploughman’s Lunch

By MiNDFOOD

Ploughman’s Lunch
A Ploughman's Lunch is a tasty cold platter, which usually includes cold meat, such as corned beef, crusty bread, cheese, pickled onions, mustard, and relish or chutney. The robust flavours and satisfying textures make it a great grazing board.

Why not treat yourself to a traditional Ploughman’s lunch this weekend. Once the corned beef is prepared it is the quickest of meals to put together.

Ploughman’s Lunch

Serves 8

Ingredients:

pickled onion, to serve

Branston pickle, to serve

English mustard, to serve

300g aged English cheddar, to serve

Corned Beef

1.5kg corned silverside

3 bay leaves

6 cloves

1 tsp mustard seeds

3 shallots, whole, peeled

1 carrot, peeled and cut lengthways

2 celery stalks, chopped

1/3 cup malt vinegar

½ cup brown sugar

3 pieces orange peel, pith removed

½ tsp peppercorns

Pickled-cabbage salad

3 cups red cabbage, shaved

2 tbsp red-wine vinegar

½ cup parsley leaves

Method:

To make the corned beef, place silverside, bay leaves, cloves, mustard seeds, shallots, carrot, and celery into a large pot; cover silverside with water.

Add malt vinegar, brown sugar, orange peel, and peppercorns. Bring to the boil, then reduce heat to a low simmer for 45 minutes.

Remove pot from heat; let meat cool completely in stock.  Remove silverside from stock and thinly slice.

To make pickle cabbage, place cabbage and red-wine vinegar in a bowl, season with salt and pepper, and refrigerate for 20 minutes. Remove and toss through parsley leaves.

Serve ploughman’s lunch with sliced silverside, pickled-cabbage salad, pickled onion, Branston pickle, English mustard, and aged cheddar.

Learn how to make pickle onions with our easy recipe

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