Corned Beef

"The way my mum made it, the way I make it. Mum used to cook her veggies (potatoes, carrots, parsnips, tiny onions) in the water, putting them in about 45 minutes before the meat was cooked. I find them over salty done this way. Reserve a half a cup of strained cooking liquid to make my Mustard Sauce for Corned Beef recipe #21617.Leftovers make good sandwiches with relish or chutney."
 
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Corned Beef created by Peter J
Ready In:
2hrs 5mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Place all ingredients in a large saucepan, making sure there is enough water to cover the piece of meat.
  • Bring to the boil, then cover and reduce heat to a simmer and cover with a lid.
  • Cook for about 2 hours, or until very tender.
  • Allow to rest in the water for about 20 minutes before slicing.
  • Recommend serving with Mustard Sauce for Corned Beef recipe#21617.

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  1. Emily M.
    My husband said this was the best corned beef he'd ever had. My brisket came with a little packet of spices (I recognized juniper, bay, and whole mustard, not sure what else was in there) which I added along with everything else. My brisket started floating about midway through the cook time, so I weighted it down with a salad plate. I also completely forgot to buy cabbage, so we turned off the heat about 15 minutes shy of 2 hours and left it to cool in the broth for almost an hour while we went to the store--with no apparent harm done.
     
  2. Peter J
    Yum! Like Pat not a lot different to how I normally cook corned beef but the ketchup and little extra sugar gives an extra touch of sweetness that was great. I cooked a few vegies along with it but gave the beef a bit of a soak and rinse before hand so it wasn't too salty.
     
  3. Peter J
    Corned Beef Created by Peter J
  4. I'mPat
    Corned Beef Created by I'mPat
  5. I'mPat
    Corned Beef Created by I'mPat

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