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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (365g) Recipe makes 6 servings The following items or measurements are not included below: 10 peppercorns 3 cloves |
||
| Calories 866 | ||
| Calories from Fat 569 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.3g | 97% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 30.7g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 326mg | 108% | |
| Sodium 3836mg | 159% | |
| Potassium 529mg | 15% | |
| Total Carbohydrate 8.9g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 6.1g | ||
| Protein 60.8g | 121% | |
Corned Beef
By: JustJanS
Jul 3, 2004
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 Mustard Sauce for Corned Beef.Leftovers make good sandwiches with relish or chutney.
SERVES 6
Ingredients
- water
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 2 tablespoons ketchup
- 10 peppercorns, lightly crushed
- 3 cloves
- 1 onion, peeled, quartered
- 2 kg corned beef (silverside is good)
Directions
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.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chickee
On Dec 30, 2008
I loved this, I'd never made corned beef before but it seemed like the right combination of flavours. I had a smaller piece of silverside, and my only regret is cooking it too long, it was a little dry. Eaten too quickly to take a photo! Thanks Jan!
From: DriveThruDodger
On Mar 18, 2008
This is an excellent recipe. Easy and delicious. Since I am always boiling things over on the stove... I starting this boiling then but the dutch oven in the oven..250 degrees for 3 hours.. instead of boiling.
From: Derf
On Oct 23, 2004
Outstanding corn beef! Very delicious and I agree with you, the veggies cooked with the corn beef are almost always inedible, I have a steamer that fits over my duch oven and for the last hour my veggies are steamed over the corn beef, they come out succulent and with a certain amount of taste picked up from the steam , just enough with added salt, pepper and butter added when ready to serve. The spices, vinegar, sugar and onion were a perfect combination and the corn beef was fork tender. I was out of ketchup so I used chilli sauce, it worked just fine. Thanks for a great corn beef recipe!!
From: Stardustannie
On Aug 16, 2006
Wonderful...just wonderful!! The corned beef turned out excellent. My family loves it to be served with mashed potatoes & veg.
I know they will be fighting over the leftovers this morning...who will end up getting yummy corned beef sandwiches for lunch today?? Lucky I'm first up in the morning and always have first pick at leftovers...cold corn beef on toast...YUM!! 
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