Slow Roast Corned Beef

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.

• Ready In: 4 hrs 5 mins
• Serves: 6-8

Ingredients

• Corned Beef

• 2  tablespoons grainy mustard
• 3  tablespoons marmalade
• 1⁄2  lemon, juice of
• 1  garlic clove (crushed or minced)
• 1⁄4 teaspoon ground black pepper
• 2  tablespoons olive oil
• 1 1⁄4 kg corned beef
• 6  cloves (whole)

• Salad

• 2  eggs (boiled, peeled, broken in chunks)
• 175  g green beans (baby, blanched)
• 500  g tiny new potatoes (steamed)
• 1⁄2 cup mayonnaise (whole egg)
• 1⁄2  lemon, juice of

Directions

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