Posted the 20/11/2008 20:19:00 By my-easy-cooking (Visit website)
Christmas is 1 month away and people here in South Africa are stocking up on all the cured meats for the season. The favorites in this part of the world is gammon, pickled ox tongue and or course corned beef. My gran and my mom used to cure their own meat, but these days I buy it already cured and vacuum packed...ready to cook and enjoy. If you feel adventurous and want to cure your own meat, click here! Or ask your local butcher to prepare it for you. The truth is, in my house Cured beef is a stock item when I can afford it, because it makes the best sandwich with crispy lettuce and homemade mustard. For all your condensmilk lovers out there, this mustard recipe is for YOU!!!! It is sweet, tangy and it is the perfect partner for this cured beef, fish, potatoes, salad or chicken.
Sweet, tangy mustard
Ingredients
1 tin condensed milk
1/2 tin white wine vinegar
1 heaped Tbsp dry mustard powder
1 tbsp fine apricot jam
Method
Pour the condensed milk in a glass or stainless steel bowl. Now, fill the tin(condensed milk) halfway with the vinegar and add the dry mustard. Mix the mustard and vinegar until all lumps are removed and add to the condensed milk. Mix well until the mixture starts to thicken. Add the apricot jam and mix well. Let the mustard rest in the fridge for 30 min. Serve immediately with thin slices of the beef or store in a glass jar in the fridge. The mustard lasts for a long time in the fridge.
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