Corned beef has been in and out of fashion. I enjoy it every time. This is mainly due to the foolproof recipes of my mum Margaret.
Ingredients:
- Grass Fed Corned Beef
- You can use honey, rice malt, or brown sugar as sweeteners.
- 1/2 cup Apple Cider Vinegar or Malt Vinegar
- One onion, peeled and chopped roughly
- Two bay leaves are optional
Method:
- Place meat in a deep saucepan.
- Add the brown sugar, malt vinegar, onion, and bay leaves (if you use them).
- Cover the pan with a lid and add enough water to cover the meat.
- Bring the liquid to a boil, then reduce the heat so the liquid simmers.
- Cover the pot and simmer until the meat is cooked. Allow about 40 minutes per 500g.
- Once the meat is cooked, could you remove it from the heat? Keep the liquid in the heart until you are ready to serve. Let it cool in its juice if you are doing the meat cold.
White sauce
- 50g butter
- 3 Tablespoons of plain flour
- 1,5 cups of milk
- I use Parmesan cheese.