Slow Roast Corned Beef

“This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day.”
READY IN:
4hrs 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. FOR CORNED BEEF.
  2. Preheat oven to 220°C.
  3. Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
  4. Place beef in a baking dish.
  5. Make 6 small slits in the beef and poke a whole clove in each one.
  6. Smother the corned beef with the marmalade mixture.
  7. Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
  8. Remove from heat and let rest, covered in foil, for 30 minutes.
  9. Serve with salad.
  10. FOR THE SALAD.
  11. Place eggs, beans and potatoes in a bowl.
  12. Mix mayonnaise and lemon juice well together.
  13. Toss mayonnaise mixture through the salad.
  14. Serve with corned beef.

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