Since going additive free, I haven't bought corned beef from the supermarket due to all the nasties that are added to it. However since reading Cyndi O'Meara's "Changing Habits, Changing Lives Cookbook" I realised just how easy it is to make yourself. That cookbook is where the original recipe comes from. You don't get that bright pink colour with this corned beef but I promise, the flavour is amazing and more than makes up for that! The beautiful mustard sauce is based on my mum in law's recipe!
Ingredients (serves 4-6)
1-1.5kg chunk of beef (I used a grassfed blade roast)
4 tbsp good quality salt (I used Murray River salt flakes)
1 onion, peeled
10 whole cloves
2 tbsp molasses
1/4 cup apple cider vinegar
Few whole peppercorns
Mustard sauce:
2 tbsp butter
2 tsp dijon mustard
2 tbsp cornflour (gluten-free)
1 cup cooking liquid from beef
Salt and pepper, to taste
To serve - assorted vegetables
Method:
1. Stab a few holes all over the beef and then place in a large glass dish. Sprinkle the salt and rub it in all over the beef. Cover and put into the fridge for around 24 hours.
2. Rinse the beef and place into a large pot. Cover with filtered water. Push the cloves into the peeled onion and add to the pot. Add molasses, apple cider vinegar and peppercorns and give the liquid a good stir. Cover the pot and cook beef on a very low heat for approximately 2 hours, turning the beef every now and then.
3. In the last 10 or so minutes, add any vegetables you would like to have on the side to the cooking liquid (I added shredded cabbage and chopped carrots, and also had some white and sweet potato chunks cooking in a separate pot).
4. Make mustard sauce: in a small pot on low heat, melt the butter and whisk in the mustard, cornflour and 1/4 cup of the cooking liquid from the beef until smooth. Add the remaining 3/4 cup of cooking liquid, season with salt and pepper and continue whisking until the sauce is slightly thickened.
Method:
1. Stab a few holes all over the beef and then place in a large glass dish. Sprinkle the salt and rub it in all over the beef. Cover and put into the fridge for around 24 hours.
2. Rinse the beef and place into a large pot. Cover with filtered water. Push the cloves into the peeled onion and add to the pot. Add molasses, apple cider vinegar and peppercorns and give the liquid a good stir. Cover the pot and cook beef on a very low heat for approximately 2 hours, turning the beef every now and then.
3. In the last 10 or so minutes, add any vegetables you would like to have on the side to the cooking liquid (I added shredded cabbage and chopped carrots, and also had some white and sweet potato chunks cooking in a separate pot).
4. Make mustard sauce: in a small pot on low heat, melt the butter and whisk in the mustard, cornflour and 1/4 cup of the cooking liquid from the beef until smooth. Add the remaining 3/4 cup of cooking liquid, season with salt and pepper and continue whisking until the sauce is slightly thickened.
I can't wait to try this :)
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