Corned beef

Recipe from: 5/1/2006 12:00:00 AM
corned beef

Ingredients 15
Servings 10
Time 30

Ingredients

  • 450
    ml
    brine: sea salt
  • 420
    ml
    soft brown sugar
  • 30
    ml
    black peppercorns
  • 30
    ml
    coriander seeds, crushed
  • 5
    garlic cloves, chopped
  • 3
    fresh bay leaves
  • 10
    whole cloves
  • 15
    ml
    mustard seeds
  • 2
    Litres
    water
  • 3
    kg
    meat: topside with a fairly thick fatty layer
  • 3
    allspice berries
  • 3
    whole cloves
  • 5
    ml
    black peppercorns
  • 2
    garlic cloves, roughly chopped
  • 2
    fresh bay leaves
 

Method

20
 
Brine: Bring all the ingredients to the boil in a large saucepan.
Stir continuously until the salt and sugar have dissolved. Leave the brine to cool completely.

Meat: Put the meat in a large glass dish and add the brine, ensuring the meat is completely covered.
Leave in the fridge for 5 days, turning the meat twice a day. Remove the meat from the brine and put it in a saucepan with the spices, garlic and bay leaves.
Add enough water to cover the meat and bring it to the boil. Reduce the heat and simmer until the meat is tender, about 3½ hours.
Serve hot or cold. Slice the meat as needed and keep the rest in the brine in the fridge.

 

Read more on: beef  |  slow cook
 

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