Corned beef is produced in our store with a Canadian based cure to bring out all of the flavours in our beef. It is cured and soaked for at least three days then cryovacked to keep the corned beef as flavoursome as possible. Our beef used is from the leg and is the ideal cut for pickling.
<h4>HOME MADE CORNED BEEF RECIPE</h4>
Ingredients For the pickling spice
2 tablespoons black peppercorns / 2 tablespoons mustard seeds / 2 tablespoons coriander seeds
2 tablespoons hot red-pepper flakes / 2 tablespoons allspice berries / 1 tablespoon ground mace
2 small cinnamon sticks, crushed or broken into pieces / 2 to 4 bay leaves, crumbled / 2 tablespoons whole cloves / 1 tablespoon ground ginger
Cook the corned beef
4. Place the brisket in a pot just large enough to hold it and add enough water to cover the meat. Add the remaining pickling spice and bring to a boil, then reduce the heat, cover, and simmer gently for about 3 hours, or until the brisket is fork-tender. There should always be enough water to cover the brisket; replenish the water if it gets too low.
5. Remove the corned beef from the cooking liquid, which can be used to moisten the meat and vegetables, if that is what you’re serving (see headnote). Slice the corned beef and serve warm, or cool, then wrap and refrigerate until you’re ready to serve, or for up to a week.
Directions Make the pickling spice
1. Lightly toast the peppercorns, mustard seeds, and coriander seeds in a small dry skillet, then smash them with the side of a knife just to crack them.
2. Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed plastic container or glass jar.