Corned Beef

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Prep:

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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Ingredients [?]

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  • 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

Instructions

  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.