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Categories:Viewed: 118 - Published at: 8 years ago
Ingredients
- 1 None corned beef brisket (about 3 1/2 lbs)
- 10 None whole black peppercorns
- 1 None onion, quartered
- 5 None whole cloves
- 5 None dried bay leaves
- 2 cans (15 oz each) chickpeas, rinsed
- 1/2 cup sun-dried tomatoes in oil, drained, reserving 2 tbsp oil
- 1/4 cup lemon juice
- 1/4 cup small basil leaves, plus addditional, to serve
Method
- Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay leaves in a large saucepan. Cover with cold water; bring to a boil on high heat. Using a metal slotted spoon, scoop impurities from surface and discard. Reduce heat to medium-low; cook 1 hour 30 mins or until meat flakes when tested with a fork.
- Add chickpeas to pan; cook 5 mins or until heated through. Remove corned beef to a cutting board. Let stand 10 mins before slicing. Drain chickpea mixture, discarding peppercorns, onion, cloves and bay leaves.
- Mix chickpeas, tomatoes, reserved oil, lemon juice and basil in a medium bowl. Divide chickpea mixture among serving bowls. Top with corned beef and additional basil.
