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Well, not 100% beer, but usually up to about 40% beer as the liquid, Stout of course being the favourite!

Will keep ya posted!

"Barry M":2193gwa1 wrote: Not sure what the German for silverside of beef is[/quote:2193gwa1]

I'm sure it's silberne seite. just speak loudly and slowly.

That technique really does work! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

Barry pastrami is a similar method to spice beef, a kosher butchers should be able to help you

Barry, I think you're asking for Oberschale in a German metzgerei or fleischer.

<!-- m --><a class="postlink" href="de.wikipedia.org/wiki/Rindfleisch">de.wikipedia.org/wiki/Rindfleisch

Similar cuts of beef would be used for Sauerbraten vom rind.

I was thinking that after actually. In fact, I made sauerbraten for Christmas, and very nice it was too. I'd just have to corn it first I guess. Might just give that a go! Ta.

Mark, Pastrami doesn't seem to be known to my colleagues here, but maybe it's called something else. Will check it out. I used to like pastrami bagels from the bagel shops in Dublin <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->