Ingredients

Method

• 10 peppercorns
• 1 t ground allspice
• 3 cloves
• 4 bay leaves
• 4 leeks, roughly chopped
• 4 celery sticks with leaves, roughly chopped
• 4  large carrots, roughly chopped
• 3 onions, peeled and halved
• 3 turnips, peeled and halved
• approx. 1 kg Woolworths corned beef
• 3 T olive oil
• 250 g baby carrots
• 4 T honey
• 3 T Dijon mustard

Method

Ingredients

1. Place all the ingredients except the olive oil, baby carrots, honey and mustard in a large saucepan and top up with water Bring to the boil, then reduce the heat to medium. Add the beef and simmer for 1 hour.

2. While the beef is simmering, heat the olive oil in a large ovenproof pan, add the carrots and brown for 5 minutes. Add the honey, reduce for a further 5 minutes, then set aside.

3. When the beef is done, remove from the liquid. Place the carrots in the oven at 180°C for 10 minutes to heat up and caramelise.

4. Slice the corned beef against the grain and serve with buttery carrots and mustard.

Find more beef recipes here.