Corned Beef
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Source & History
I never cooked corned meat until I came to Australia - I have no idea where I got this recipe from but it is the one I have used for years.
You can make caramel by boiling tins of condensed milk for a while. Rhoda often takes advantage of the corned meat cooking to make some caramel. In fact, I have known her to cook corned meat because she wants caramel to make a tart!
Notes
- I always cut all the fat off the piece of corned meat before I cook it.
- You can cook corn-on-the-cob, carrots, potatoes, etc, in the water as well, either with the meat [if there’s enough room] or after the meat is finished.
- We always serve this with Basic White Sauce
- Author
- Aileen Sorohan
Ingredients
- 1.5 Kg corned meat
- 1 tbsp brown sugar
- 1 tbsp vinegar white
- 1 clove garlic crushed
- 1 onion stuck with 4 whole cloves
- 4 peppercorns
- 1 bay leaf
Instructions
- Place corned beef, sugar, vinegar, garlic, onion studded with cloves, peppercorns, and bay leaf in large saucepan.
- Add cold water to cover.
- Heat to boiling, cover and simmer 2 hours.
- Remove meat to serving platter and slice.
