Home
Recipes
Wheat free

Rainbow sorghum buddha bowl

Butternut recipes

Rainbow sorghum buddha bowl

1 hour

Ultimate Sunday roast potatoes

Potato recipes

Ultimate Sunday roast potatoes

1 hour 10 minutes

Mushroom 'paella'

Mushroom recipes

Mushroom ‘paella’

35–40 minutes

Black bean soup

Beans recipes

Black bean soup

30 minutes

Whole roast duck

Duck recipes

Whole roast duck

2 hours

Warm Niçoise salad

Egg recipes

Warm Niçoise salad

15 minutes

Moroccan chickpea flour tart (Kalinti)

Chickpea recipes

Moroccan chickpea flour tart (Kalinti)

45 minutes

Gammon-and-pea soup

Gammon recipes

Gammon-and-pea soup

2 hours

Butter-basted “rotisserie” chicken

Chicken recipes

Butter-basted “rotisserie” chicken

35 minutes

Macaroons with jam

Afternoon tea

Macaroons with jam

20 minutes

Trail mix

Picnic recipes

Trail mix

25 minutes

Corned beef

Beef recipes

Corned beef

60 minutes

Load more

Corned beef

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 60 minutes

Ingredients

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 baby turnips, peeled and halved
approx. 1 kg Woolworths corned beef
3 T olive oil
250 g baby carrots
4 T honey
3 T Dijonnaise mustard

Method

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.