One of my favourite meals is corn beef with vegetables and white sauce. As a kid most of our meals involved corned beef in some way. We killed our own beef and after a week of eating fresh meat the rest of the beef was corned to preserve it. It was placed in large brine vats in the cellar and taken out as needed as we had no other way of storing it.
There are many different ways to use the cooked corned beef and I will explore more of those in later Blogs. I have included the recipe below so if you haven’t been confident in cooking it- give this way a try.
1 x 2kg piece of Corned Beef (feeds 8 people)
½ cup of Malt Vinegar
½ cup Brown Sugar loosely packed
One medium sized brown onion
8 Cloves and 6 Bay leaves
Place all ingredients in a large pot.
Cover the meat with cold water and bring to the boil.
Turn down the heat to a steady simmer and cook for 1 hour for each 1kg of meat.
Test the meat by inserting a sharp knife into the middle of the meat. If the juice is clear, turn off the pot and leave the meat in the pot to cool down.
Serve it hot after the meat has rested. Make sure you cut it against the grain.
To get the maximum out of your corned beef, don’t cut it until it is completely cold – best left overnight in the refrigerator. You can then slice it thinner and it won’t fall apart on you. Don’t discard the juice from the pot. I will give you a great recipe for a lovely sauce that you need this juice for. Don’t throw out the onion, recycle it into another meat dish – ie: a stew.