Corned Beef, I think you either love it or hate it. I am in the "love it" camp and cook it, usually in Summer. I bung it in the slow cooker before I leave for work and in the evening, we are rewarded with salty-sweet, falling apart meat. I serve it with the carrots that are cooked along with it and some steamed whole potatoes and green beans or just a salad, depending on how hot the weather is. I have used this recipe for ages now and I originally saw the recipe one of the first lifestyle show "Healthy, Wealthy and Wise" a life time ago. The addition of the ginger beer and golden syrup make for a lovely sweet broth for the beef to cook in and counterbalances the saltiness, beautifully. I then make a gorgeous sauce out of some of the broth to serve with the corned beef. A lovely little recipe that is just a bit different.
|Ingredients for Corned Beef in Ginger Beer, clockwise from top right-|
up to 2 kg piece of Corned Beef, 2 large onions, 5 large carrots, 8 cloves, 1 x 750 ml bottle Ginger Beer, 2 tablespoon golden syrup
|Peel onions and pierce each one with 4 cloves, peel and cut carrots into large chunks|
|For the Parsley Sauce, clockwise from top right-|
1 cup cooking broth, a large handful of parsley, 30 grams butter, 30 grams plain flour and 1 cup milk (I don't keep milk in the house and always use powdered, just making it up as I need it)
|Make a roux with the butter and flour and let it cook out for a minute on medium low, then whisk in the warm milk and warm broth, continue whisking until thickened, then add in the chopped parsley. Add salt and pepper as needed|
|Serve sauce over corned beef slices|
Do you remember the show "Healthy, Wealthy and Wise"? I remember not missing a show, it was always full of great information.