Corned Beef

Print PrintShare with Friends


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.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   10 peppercorns
  • add   2 tablespoons sugar
  • add   3 cloves
  • add   2 tablespoons vinegar
  • add   water
  • add   1 onion
  • add   2 kg corned beef (silverside is good)
  • add   2 tablespoons ketchup


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