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    You are in: Home / Recipes / Slow Roast Corned Beef Recipe
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    Slow Roast Corned Beef

    Slow Roast Corned Beef. Photo by mersaydees

    1/4 Photos of Slow Roast Corned Beef

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 5 mins

    15 mins

    3 hrs 50 mins

    I'mPat's Note:

    This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Corned Beef

    Salad

    Directions:

    1. 1
      FOR CORNED BEEF.
    2. 2
      Preheat oven to 220°C.
    3. 3
      Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
    4. 4
      Place beef in a baking dish.
    5. 5
      Make 6 small slits in the beef and poke a whole clove in each one.
    6. 6
      Smother the corned beef with the marmalade mixture.
    7. 7
      Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
    8. 8
      Remove from heat and let rest, covered in foil, for 30 minutes.
    9. 9
      Serve with salad.
    10. 10
      FOR THE SALAD.
    11. 11
      Place eggs, beans and potatoes in a bowl.
    12. 12
      Mix mayonnaise and lemon juice well together.
    13. 13
      Toss mayonnaise mixture through the salad.
    14. 14
      Serve with corned beef.

    Ratings & Reviews:

    • on March 31, 2013

      I'm giving this zero stars because this didn't work for my US corned beef, which I've learned is a different cut of beef than the Aussie-New Zealand "silverside" cut. US corned beef is from the chest, a completely different area of the animal. I used the best corned beef from our local grocer and baking it, as opposed to boiling it in lots of water with cabbage and potatoes as is traditionally done, made this ultimately too briny, so much so that it wasn't something I'd care to make again! US corned beef is salt-cured, so that might also be a contributing factor. I did make the potato salad and we really enjoyed that! Thanks, I'mPat! Made for Aussie Kiwi Recipe Swap #74 as a "pressie".

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2013

      45

      Made it for St. Patrick's day this past weekend and it was a pleasure to eat it. The seasoning was tasty and enjoyed by all in my family. I was especially surprised that my husband (who is not a fan of corned beef) enjoyed it as well. The only problem was that I found that it didn't reach the tender stage. It may have been the quality of corned beef that I bought...not sure, but next time I will cook it at a lower heat covered and then uncover at the end. Made it for PRMR tag game. Thank you "I'm Pat" for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 16, 2012

      55

      This was wonderful! Followed your recipe as written - I didn't find it sweet - and the glaze certainly didn't burn! It cooked up very moist with a nice tangy glaze! Thanks for the recipe. I'll be using it again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Slow Roast Corned Beef

    Serving Size: 1 (289 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 760.9
     
    Calories from Fat 473
    62%
    Total Fat 52.5 g
    80%
    Saturated Fat 15.3 g
    76%
    Cholesterol 271.2 mg
    90%
    Sodium 2604.7 mg
    108%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 2.5 g
    10%
    Sugars 9.5 g
    38%
    Protein 42.5 g
    85%

    The following items or measurements are not included:

    cloves

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