Corned beef is so handy, use this recipe one night and then leftovers for sandwiches, corned beef hash or corned beef cakes.
I serve it with mashed potatoes and cauliflower cheese, pop left over cauliflower cheese in the freezer, left over mash can become potato scones, recipe to follow!
1.5kg piece of corned beef, my butcher does a girello cut
40g brown sugar
60mls red wine vinegar
1 onion, pealed and quartered
3 garlic cloves, peeled
3 bay leaves
Pop your beef into a large pan. Add sugar, vinegar, peppercorns, onion, bay leaves and garlic.
Fill the pan with cold water to cover the meat. The meat will likely bob to the surface so put an old saucer, not your finest, over the top to weigh it down and keep under the liquid.
Bring to the boil and simmer for 1-1/2 hours.
Once cooked it will be tender. Keep in the liquid until serving, can be served hot or cold.