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Make Your Own Corned Beef

A community recipe by WineGoddess

Not tested or verified by Nigella.com

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Introduction

Corned Beef If you're a meat and three veggies lover, we have a recipe for corned silverside with a twist.

Ingredients

Serves: 6

Metric Cups

For the Corned Beef

1⅕ kilograms corned beef
1 teaspoon black peppercorns
4 cloves
1 tablespoon brown sugar
1 bay leaf
1 splash of malt vinegar
2 onions (peeled and cut into quarters)
8 baby potatoes
4 carrots (peeled)
½ cabbage (sliced)

For the Glaze

2 tablespoons marmalade
2 tablespoons stock

For the Corned Beef

2⅔ pounds corned beef
1 teaspoon black peppercorns
4 cloves
1 tablespoon brown sugar
1 bay leaf
1 splash of malt vinegar
2 onions (peeled and cut into quarters)
8 baby potatoes
4 carrots (peeled)
½ cabbage (sliced)

For the Glaze

2 tablespoons marmalade
2 tablespoons stock

Method

Make Your Own Corned Beef is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Take a piece of corned silverside and put it into some cold water in a large pot along with the peppercorns, cloves, brown sugar, bay leaf, brown vinegar and onions. Slowly bring that to the boil. It can be cooked for up to three hours if you want a really tender corned beef but for our recipe with a twist cook the silverside for only two hours.

After two hours take out the corned beef and stick it into a lightly greased baking tray. Score the surface of the meat with a sharp knife, ready for the glaze.

Make the glaze, mix well and dissolve the marmalade in a bowl with two ladlefuls of the cooking stock.

Pour the glaze over the top of the corned beef. Put the baby onions and baby potatoes around the silverside and put it in an oven at 175Â°C for about an hour. Watch the meat because you want the glaze to develop, so brush it every now and then while it cooks.

Cook the other vegetables (carrots and cabbage) in the stock for about 20 minutes. Serve it all together for a meat and three veggies meal with a twist.

After two hours take out the corned beef and stick it into a lightly greased baking tray. Score the surface of the meat with a sharp knife, ready for the glaze.

Make the glaze, mix well and dissolve the marmalade in a bowl with two ladlefuls of the cooking stock.

Cook the other vegetables (carrots and cabbage) in the stock for about 20 minutes. Serve it all together for a meat and three veggies meal with a twist.