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.
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 (Review from Allrecipes AU | NZ)
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 (Review from Allrecipes AU | NZ)
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 (Review from Allrecipes AU | NZ)