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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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The way my mum made it, the way I make it. Mum used to cook her veggies (potatoes, carrots, parsnips, tiny onions) in the water, putting them in about 45 minutes before the meat was cooked. I find them over salty done this way. Reserve a half a cup of strained cooking liquid to make my Mustard Sauce for Corned Beef Mustard Sauce for Corned Beef.Leftovers make good sandwiches with relish or chutney. Ingredients:
water |
2 tablespoons sugar |
2 tablespoons vinegar |
2 tablespoons ketchup |
10 peppercorns, lightly crushed |
3 cloves |
1 onion, peeled, quartered |
2 kg corned beef (silverside is good) |
Directions:
1. Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
2. Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
3. Cook for about 2 hours, or until very tender.
4. Allow to rest in the water for about 20 minutes before slicing.
5. Recommend serving with Mustard Sauce for Corned Beef Mustard Sauce for Corned Beef.
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