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Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 3 pound piece of " Silverside" Corned Beef
- 2 tbsp Worcestershire Sauce
- 1 tbsp Malt Vinegar
- 2 tpsp Stout ( Guinness)
- 1 tsb Dry Mustard Powder
- 1 tsb Sugar
- 6 Cloves
Method
- Place the meat in a large pot allowing enough room to cover the meat by two inches with cold water.
- Add the Worcestershire, Vinegar, Stout, Mustard, Sugar and Cloves to the pot.
- Bring to a boil, making sure to stir the meat during the first ten minutes to ensure the meat doesn't stick to the bottom.
- On coming to the boil turn down the heat, to a simmer.
- Ideally, simmer for two hours the evening before you intend to have your corned beef.
- Leave the meat in the cooking liquid overnight.
- Repeat the process day two, bring to boil, reduce heat to a simmer and cook for a further two hours.
- Serve with Steamed Potatoes, Cabbage and Home Made Parsley Sauce.
