Tuesday, May 17, 2005
Corned Beef
This is great eaten both cold or hot, in sandwiches or with a salad. It looses a lot of it's saltiness and is very tender.
Ingredients
1 corned beef - uncooked
4 cloves (whole)
3 bay leaves
1/2 cup apple cider vinegar
3 discs of palm sugar
1 onion roughly chopped
water
Method
Online Metric Conversions for those who need it.
Ingredients
1 corned beef - uncooked
4 cloves (whole)
3 bay leaves
1/2 cup apple cider vinegar
3 discs of palm sugar
1 onion roughly chopped
water
Method
- Place corned beef in the bottom of a large pot, one that is ideal for stewing.
- Place all ingredients in the pot, taking care to crumble/grate the palm sugar.
- Fill with water till it just covers the corned beef.
- Bring to the boil then reduce to a simmer. Simmer for 1 hour per kg of corned beef, but as a general rule the longer you cook it the more tender it will become.
Online Metric Conversions for those who need it.
