Ingredients
-
-
2
-
2
-
2
-
10
-
3
-
1
-
2
-
-
-
-
-
-
-
Directions
Corned Beef,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 recipe #21617.Leftovers make good sandwiches with relish or chutney.,My husband said this was the best corned beef he’d ever had. My brisket came with a little packet of spices (I recognized juniper, bay, and whole mustard, not sure what else was in there) which I added along with everything else. My brisket started floating about midway through the cook time, so I weighted it down with a salad plate. I also completely forgot to buy cabbage, so we turned off the heat about 15 minutes shy of 2 hours and left it to cool in the broth for almost an hour while we went to the store–with no apparent harm done.,Yum! Like Pat not a lot different to how I normally cook corned beef but the ketchup and little extra sugar gives an extra touch of sweetness that was great. I cooked a few vegies along with it but gave the beef a bit of a soak and rinse before hand so it wasn’t too salty.
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Steps
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1
Done
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Place All Ingredients in a Large Saucepan, Making Sure There Is Enough Water to Cover the Piece of Meat. |
|
2
Done
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Bring to the Boil, Then Cover and Reduce Heat to a Simmer and Cover With a Lid. |
|
3
Done
|
Cook For About 2 Hours, or Until Very Tender. |
|
4
Done
|
Allow to Rest in the Water For About 20 Minutes Before Slicing. |
|
5
Done
|
Recommend Serving With Mustard Sauce For Corned Beef Recipe#21617. |
