Dad has always been the master of this recipe which has been handed down from his parents. He makes it every week for a snack. It's beautiful cold and fills the house with that lovely smell of cloves. Once the meat is cold, the slices are just so tender, its awesome. You can make it with a white mustard sauce too if you are having it for dinner.
Wash the meat and place in a large saucepan then fill with water to basically cover the meat. Add in your sugar, vinegar, cloves, peppercorns and bay leaves.
Bring the pot to the boil and cover and simmer for 4 hours.
Once cooked, take the meat out and scrape off any fat while it's still hot. Let it sit and cool, then refrigerate if you're using it later.
To make the sauce; melt the margarine and then add the flour to make a thick paste.
Stir in the mustard, then keep adding milk till you get the consistency you want. I keep it a little thick and then start adding the juices from the pan, along with the cooked cloves and peppercorns from the pan to get a nice thin sauce. This adds way more flavour than just adding the mustard.
This recipe is so much like my mum used to cook, can't believe i found it. Trick is you must cook it slowly for the 4 hours. I also put 4 halved carrots, 3 onions, a couple more bay leaves and i used brown sugar.
When i make the sauce I use the onions chopped up and i love the dijon mustard in the sauce. So much nicer than dry mustard. I serve with chats - 11 Dec 2011
Made this last night for the first time, it was delicious. Picked this recipe because it looked the friendliest. Smelled incredible while cooking and everyone loved it. Changed the recipe a bit - used a bit more vinegar and brown sugar, just because, and that gave the cabbage I cooked in the juice a nice flavor too. Thank you! - 04 Dec 2011
I cooked this one for a group of tradies - out of all things I have cooked for them this is one they ALL raved about. It turned out absolutely perfect, I served it with mash potato and steamed greens. I didn't change anything in the recipe... I'll be cooking it regularly! - 24 Oct 2011