This would have to be one of the easiest and most foolproof ways to cook beef to ensure it is succulent and full-flavoured. You really can’t go wrong – promise!
You’ll need
A large heavy-based saucepan that ideally has a lid. If yours doesn’t, cover your pan with a double layer of foil and pop an oven tray on top for a quick makeshift lid.
Ingredients
Method
Rinse silverside beef under cold running water then transfer to a large heavy-based saucepan. Pour in enough cold water to cover 4cm higher than the meat.
Add golden syrup, bay leaves and vinegar.
Push the cloves into one eschalot and add it to the pan along with remaining eschalots and peppercorns. Heat over high heat and bring to the boil. Reduce to low, cover and gently simmer for 11/2 hours, skimming off any scum or foam from the surface.
Add potatoes and cook, uncovered, for 10 minutes. Add carrots and cauliflower and cook, uncovered, for a further 20 minutes, topping up the pan with water if necessary to ensure meat and vegetables are immersed in liquid.
Remove beef from pan and transfer to a chopping board. Slice thickly and serve with vegetables.
Cook’s tip
Give your corned beef a ginger twist by adding a 1.25L bottle of ginger ale to the saucepan in Step 1, then just top up with a little water until the liquid is 4cm above the meat.
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