Alive and Cooking

Corned Girello

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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.

Corned Girello