Recipes Beef Recipes

Place your corned meat in a large pot and fill up to at least 70% with water.

Bring to the boil, and boil continuously on a lower heat for approx 1hr per kg. Turn over at half way point. Add water if level is low. Meat should look a good strong pink colour and pull apart easily when cooked. Check for tenderness in the centre with a long fork.

Serve in slices with white sauce, mashed potato, and a selection of steamed vegetables.

White Sauce. 

Ingredients

2 Cups milk

125g cheese (4 or 5 thick slices)

2 tlbsp cornflour

water

parsley

black pepper, salt

Bring milk almost to boiling point in microwave or on stove top. Mix the cornflour in a small quantity of water to make a thin paste. Add cornflour mix to hot milk and stir in. Reheat until just to the boil and stir again. Add the cheese and stir to melt. Add chopped parsley, pepper and salt. Pour on meat while hot.