About this recipe: 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
- Rated on - 15 Oct 2015