Corned beef

Corned beef

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 large onion, peeled
6 whole cloves
1.5-2kg corned beef, silverside or rolled brisket
1 tablespoon lemon juice or white vinegar
12 black peppercorns
1 blade mace
2 stalks celery
1 bay leaf
bouquet garni
2 tablespoons brown sugar
1 carrot

Method

  1. Halve the onion and stud with the cloves. Put the meat into a large saucepan with all other ingredients then add enough cold water to cover. Cover and simmer for approximately 1 hour per kg after it has reached simmering point. The cooking time will vary according to the cut and age of the meat.
  2. If the meat is cooked, a fine metal skewer inserted through the thickest part of the meat will come out easily. Turn off the heat and allow the beef to cool in the liquid. Chill and slice thinly.

Note:

  • mace is the slightly more pungent layer between a nutmeg and its outer shell.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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