Mmmmm, love Corned Beef and this is how we do it!
Cover the beef with cold water, add 1 tbsp each of golden syrup and malt vinegar per litre of water. Throw in a dozen black peppercorns, some parsley stalks, thinly peeled orange rind, a couple of peeled onions and carrots. Giggle gently until tender,
turn the meat over once. Best to cover to prevent the liquid evaporating to much as you want that to make.....
Mustard Sauce ( double/triple as required)
1 Egg
2 Tbsps Sugar
1 Tbsp Plain Flour
2 Tsps Dry Mustard Powder
1 Cup Corned Beef Liquid
1/4 Cup Malt Vinegar
Salt and Pepper to taste
Beat egg and sugar together. Put into saucepan and add flour and mustard, mixing well. Stir in the beef liquid and vinegar slowly. Cook over a low heat stirring constantly until mix simmers and thickens. Adjust seasoning with S&P if required, and also add a little sugar to get a good balance if needed. This sauce is meant to be slightly sweet.
I always triple it at least to reheat and have with leftovers.
Sometimes I add potatos and extra carrots to the waterl ater during cooking, to eat with the beef. They absorb that wonderful flavour.
We usually serve it with sauteed cabbage with a touch of garlic, a parsnip/carrot mash, and potatos of course.
Now I want some.
in and packet of spices that come with it, add lots of pepper. cover with water put on lid and don't take it off for at least three hours, then check to see if getting done. will probaly take about five hours. everytime you take lid off it adds tweny min. to the cooking time.
