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.

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

  1. Place corned beef in the bottom of a large pot, one that is ideal for stewing.
  2. Place all ingredients in the pot, taking care to crumble/grate the palm sugar.
  3. Fill with water till it just covers the corned beef.
  4. 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.
Note: When I cooked one recently, it was 2kg in size and it was cooked for about 3 hours in total and the meat holds it's shape but just flakes off when it is required.

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