Corned beef provides a hearty winter meal but also makes delicious cold meat for slicing in warmer weather.

Corned Beef

Corned Beef

Serves: 6-8
  • 1.5kg Corned beef silverside (Eye round) from Jack Purcell Meats
  • 2 Tablespoons brown sugar
  • 2 Tablespoons white wine vinegar
  • 2 Fresh bay leaves
  • 10 Whole black peppercorns
  • Extra Oil

1. Place corned beef, brown sugar, white wine vinegar, fresh bay leaves and peppercorns in a large saucepan. Cover with cold water.

2. Bring slowly to a gentle simmer. Simmer gently over low heat for 2-3 hours until beef is tender.*

3. Remove beef from pan and carve against the grain to serve.

* Recipe note: Add vegetables to pan during the last hour of cooking. Try whole baby potatoes, baby carrots and thick wedges of cabbage.

Serving Suggestion:
  • Serve with steamed vegetables.

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