Name: Corned beef
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Cuisine: Beef
Ingredients: 420.00 ml brown sugar soft; 30.00 ml black peppercorns whole; 30.00 ml coriander seeds, crushed; 5.00 garlic cloves, chopped; 3.00 bay leaves fresh; 10.00 cloves whole; 15.00 ml mustard seeds; 2.00 Litres water; 3.00 allspice berries; 3.00 cloves whole; 5.00 ml black peppercorns whole; 2.00 garlic cloves, roughly chopped; 2.00 bay leaves fresh

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Ingredients (13)

brine: sea salt

420.00 ml	brown sugar — soft
30.00 ml	black peppercorns — whole
30.00 ml	coriander — seeds, crushed
5.00	garlic — cloves, chopped
3.00	bay leaves — fresh
10.00	cloves — whole
15.00 ml	mustard — seeds
2.00 Litres	water

meat: topside with a fairly thick fatty layer

3.00	allspice — berries
3.00	cloves — whole
5.00 ml	black peppercorns — whole
2.00	garlic — cloves, roughly chopped
2.00	bay leaves — fresh

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Method:

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.