Dad has always been the master of this recipe which has been handed down from his parents. He makes it every week for a snack. It's beautiful cold and fills the house with that lovely smell of cloves. Once the meat is cold, the slices are just so tender, its brilliant. You can make it with a white mustard sauce too if you are having it for dinner.
This is a great recipe that removes all the unwanted addatives and gives a more natural product. It is so easy to make. well Done. - 12 May 2014
Corned beef, by definition, is beef that has been brined for at least 5 days prior to cooking. Otherwise it's just boiled meat...! It appears this recipte is also missing saltpetre or pink salt. Without it, you will not get the lovely pink colour like you see in the picture here. The meat will be grey. - 27 Jan 2014
This recipe is so much like my mum used to cook, can't believe i found it. Trick is you must cook it slowly for the 4 hours. I also put 4 halved carrots, 3 onions, a couple more bay leaves and i used brown sugar. When i make the sauce I use the onions chopped up and i love the dijon mustard in the sauce. So much nicer than dry mustard. I serve with chats - 11 Dec 2011 (Review from Allrecipes AU | NZ)