Back in the day, corned beef was something I had no idea how to cook. In fact I still have very little idea about it, but my knowledge is slightly greater due to two lovely ladies in my life. When I attempted to create this the first time it was a disaster and it turned into a second blog called Please Pass The Recipe, with my Mum, and an ongoing food conversation with both my Mum and also one of my close friends, Pam (the Mum of my other half). A dish like corned beef requires the knowledge of family recipes passed down, plus knowing those little tips that make the difference.
Well time has passed and I can’t find the bits of paper that I had with my scribbled notes, so this is me winging it, with much better results 12 months on from the original attempt. My tips would be, make sure you get a good piece of meat. Now how to do that is a whole other story but based on prior experience I would recommend your local butcher over the supermarket, although Pam swears by Aldi here in Australia for her corned beef. The other thing I would say is that if you are not sure if it’s cooked enough, then it is better to be slightly over, than under done. I think this is going to be another dish that is a work in progress for me in the learning stakes, but in my eyes that is what cooking is all about.
- 1.5kg corned beef
- 1 cup malt vinegar
- 1 tbl sp brown sugar
- 1 tsp black pepper corns
- 5 bay leaves
- 2 carrots
- 2 brown onions
Place all the ingredients into a large pot with enough water to cover the meat well. Bring to the boil and then turn down to a simmer and leave to cook. The rule of thumb is approx 1 hour for ever kilo. We ended up cooking out 1.6kg piece of meat for just over 2 hours and it was just right.
Serve hot, but it is also fabulous cold in a sandwich with mustard and crunchy iceberg lettuce. We went with roasted vegetables and a parsley sauce, and the meat has been a part of lunch for the next few days. Win win in my book as I almost love cold corned beef better than having it hot.
And now onto the sauce if you want to take your dinner up a notch…..
- 250mls milk
- 2 spring onions, finely sliced.
- handful of flat leaf parsley, finely chopped
- handful of chives, finely chopped
- 1 tbl sp english mustard
- 1 tbl sp flour
- 20g butter
- salt and cracked pepper to taste.
Finely chop your herbs and set to the side. Using a heavy based pan, melt the butter over a medium heat.
Serve hot with your favourite meat or roast vegetables. I think it would be awesome with eggs for breakfast and may be sampling this with the left overs.
The sauce will keep for a few days in the fridge but is not recommended to keep long-term.
Happy Cooking & Happy Eating.