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Corned Girello


  • 500 ml white wine vinegar

  • 2 tsp mustard seed

  • 1 tbsp mixed spice

  • 4 clove of garlic, peeled and bashed

  • 2 tbsp salt

  • 2 bay leaf

  • 1 tbsp caster sugar

  • 500ml water

  • 1 girello

  • white sauce

  • 100g butter

  • 100g plain flour

  • 500ml milk

  • Salt and pepper


  • 1.

    Combine all ingredients (except meat) in a bowl and mix wellpour over the girello making sure it is fully covered.

  • 2.

    Place in the fridge for at least 12 hours but up to 48 hours.

  • 3.

    Place the girello and ½ the liquid in a saucepan, add an extra litre place on a lid and slowly bring to a boil then simmer for at least 1 ½ hours but up to 3 hours.

  • 4.

    Make white sauce by melting the butter in a pan, adding the flour and cooking for 5 minutes (or until sandy in appearance), then stir in the milk gradually and simmer the sauce for 15minutes .

  • 5.

    Serve with creamy mashed potatoes and steam fresh vegetables.


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