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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 8 |
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This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day. Ingredients:
2 tablespoons grainy mustard |
3 tablespoons marmalade |
1/2 lemon, juice of |
1 garlic clove (crushed or minced) |
1/4 teaspoon ground black pepper |
2 tablespoons olive oil |
1 1/4 kg corned beef |
6 cloves (whole) |
2 eggs (boiled, peeled, broken in chunks) |
175 g green beans (baby, blanched) |
500 g tiny new potatoes (steamed) |
1/2 cup mayonnaise (whole egg) |
1/2 lemon, juice of |
Directions:
1. FOR CORNED BEEF.
2. Preheat oven to 220°C.
3. Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
4. Place beef in a baking dish.
5. Make 6 small slits in the beef and poke a whole clove in each one.
6. Smother the corned beef with the marmalade mixture.
7. Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
8. Remove from heat and let rest, covered in foil, for 30 minutes.
9. Serve with salad.
10. FOR THE SALAD.
11. Place eggs, beans and potatoes in a bowl.
12. Mix mayonnaise and lemon juice well together.
13. Toss mayonnaise mixture through the salad.
14. Serve with corned beef.
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