My mum used to make corned beef for us all the time when we were kids; probably because it’s super easy to make for dinner and the leftover cold cuts are superb. I made this recipe for friends on New Years Eve and everyone loved it. I didn’t end up shredding the meat – simply shaved off pieces and served with the salad on the side. The pickled cucumbers give the salad a lovely sweetness. I used light olive oil instead of grapeseed and I didn’t bother with any vinegar (I seriously cannot follow a recipe). My mayo consisted of 2 egg yolks, 2 tsp lemon juice, 1 heaped tsp hot english mustard, and ~3/4 cup light olive oil. This made more than enough mayo for the salad, so I ended up saving half of it for another fresh ‘slaw the next day. I also used wombok instead of savoy cabbage… just because I could. 🙂
I wanted to make the beef again for Whole30 week 1. The corned (brined) meat keeps really well and is great cold with a salad – the next couple of days will be 35-41C (95-106F) in Melbourne, so pre-cooked cold food is definitely the way to go! I was out of many of the ingredients in Damien Pignolet’s recipe and I only needed enough meat for myself for the next 3-5 days, so ‘my’ version has spices rather than bouquet garni and half the amount of meat. I also couldn’t find any muslin or chux cloth the first time I made it, so it all just got chucked in the pot, and it didn’t cause any problems, so I’ve just repeated the ‘throw things into pot’ technique here.
Place the meat in a large saucepan and cover with cool water (meat needs to be fully immersed in the water). Put a lid on the saucepan and bring water to boil over a high heat. Once boiled, remove from heat, discard the liquid and rinse the meat under cold water. Clean out the pan (it will likely have fatty/brown residue stuck to the sides) and then place the rinsed meat back in the clean pot. Once again, cover the meat with cool water, so it is completely submerged. Add the other ingredients to the pot, put the lid back on and bring the water to the boil again over a high heat. Once it’s boiling, reduce the heat to medium and simmer for 60-90 mins, skimming the surface and topping up with water if necessary (meat must be immersed at all times).
The smaller 500g piece took only 60 mins but the larger 1kg piece I used initially needed the full 90 mins. Transfer the meat to a platter and leave to cool at room temperature (30 minutes), then wrap in plastic wrap and refrigerate until needed.
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