Corned beef

Corned beef

By
From
Encyclopedia of Food and Cookery
Serves
6–10

Beef is corned (the old name for salting) by soaking and injecting it with brine, plus a little sodium nitrite to make it pink. The cuts normally used are silverside, solid lean meat with a layer of fat on one side, and brisket, alternating layers of fat and lean meat – this is often rolled and tied. Corned beef is excellent hot, served with vegetables, which may be cooked with it – carrots and cabbage are the classic choice – or cold, with salads.

Ingredients

Quantity Ingredient
1.5-2kg corned beef, either silverside or rolled brisket
1 large onion, peeled and studded with 6 cloves
1 tablespoon vinegar
12 black peppercorns
1 blade mace
1 stick celery, cut into several pieces
1 bay leaf
1 bouquet garni
2 tablespoons brown sugar
1 carrot, cut into chunks

Method

  1. Put all ingredients into a large saucepan and cover with cold water. Simmer, covered, until tender – about 30 minutes per 500 g – after liquid reaches simmering point. Beef is done when a fine skewer inserted through thick part comes out easily.
  2. If serving hot, allow beef to rest in liquid for 30 minutes after cooking, then remove and carve it in thick slices. If serving cold, allow to cool completely in liquid before removing and slicing thinly.
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