Corned Beef
In a large pot, cover the blanched corn beef with cold water then add:
2 carrots, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 peeled onion stuck with 6 whole cloves
1/2 cup of honey or golden syrup
1/2 cup of malt vinegar
10 peppercorns
1. Bring the meat gently to the boil and simmer until tender. Top up the water during this time so the meat remains covered.
2. The time will vary with the size of your corned beef but the meat should be easily prised with a knife. A great cooking friend of mine suggests you should be able to poke a straw into it. I prefer mine a little firmer but that is up to you.
To serve:
1. Remove the meat from the pot and keep it warm. Strain out the bits and pieces from your poaching liquid and return this to the pot.
2. Taste to make sure it is not too salty, if so add more water.
3. Poach some peeled small potatoes and sliced or baby carrots till tender in this "stock".
4. Finely slice some cabbage. Put some butter in a pan and heat to melt, add your cabbage, a little water and lots of black pepper.
5. Toss the cabbage until nicely wilted, watching carefully. There is nothing worse than burned cabbage.
6. Slice the corned beef and make a plate with the sliced meat, potatoes, carrots and cabbage. Pour a little of the poaching liquid over this.
7. Serve with hot mustard or a fruity chutney (a tammarillo one would be nice).
8. If you are not serving immediately allow the meat to cool in the cooking liquid and refrigerate. You are now able to reheat or use it cold, but is important to keep it moist.
You can also add other ingredients to achieve different flavours:
parsley stalks
bay leaves
garlic cloves
fresh ginger
star annise
five spice
orange zest
spring onion tops
leek tops
fresh or dried red chili, seeds removed
It's also important to get the sweet/sour balance right. To adjust, add brown sugar, flavoured vinegars or lemon juice.http://www.nzherald.co.nz/lifestyle
In a large pot, cover the blanched corn beef with cold water then add:
2 carrots, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 peeled onion stuck with 6 whole cloves
1/2 cup of honey or golden syrup
1/2 cup of malt vinegar
10 peppercorns
1. Bring the meat gently to the boil and simmer until tender. Top up the water during this time so the meat remains covered.
2. The time will vary with the size of your corned beef but the meat should be easily prised with a knife. A great cooking friend of mine suggests you should be able to poke a straw into it. I prefer mine a little firmer but that is up to you.
To serve:
1. Remove the meat from the pot and keep it warm. Strain out the bits and pieces from your poaching liquid and return this to the pot.
2. Taste to make sure it is not too salty, if so add more water.
3. Poach some peeled small potatoes and sliced or baby carrots till tender in this "stock".
4. Finely slice some cabbage. Put some butter in a pan and heat to melt, add your cabbage, a little water and lots of black pepper.
5. Toss the cabbage until nicely wilted, watching carefully. There is nothing worse than burned cabbage.
6. Slice the corned beef and make a plate with the sliced meat, potatoes, carrots and cabbage. Pour a little of the poaching liquid over this.
7. Serve with hot mustard or a fruity chutney (a tammarillo one would be nice).
8. If you are not serving immediately allow the meat to cool in the cooking liquid and refrigerate. You are now able to reheat or use it cold, but is important to keep it moist.
You can also add other ingredients to achieve different flavours:
parsley stalks
bay leaves
garlic cloves
fresh ginger
star annise
five spice
orange zest
spring onion tops
leek tops
fresh or dried red chili, seeds removed
It's also important to get the sweet/sour balance right. To adjust, add brown sugar, flavoured vinegars or lemon juice.http://www.nzherald.co.nz/lifestyle
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