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Corned Beef

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Ingredients

Adjust Servings:
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)

Nutritional information

866.4
Calories
569 g
Calories From Fat
63.3 g
Total Fat
21.1 g
Saturated Fat
326.7 mg
Cholesterol
3836.6 mg
Sodium
8.8 g
Carbs
0.4 g
Dietary Fiber
6.1 g
Sugars
60.9 g
Protein
366g
Serving Size

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Corned Beef

Features:
    Cuisine:

    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.

    • 145 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    Place All Ingredients in a Large Saucepan, Making Sure There Is Enough Water to Cover the Piece of Meat.

    2
    Done

    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.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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