Corned Beef

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  • 1 tablespoon vinegar 
  • 6 peppercorns 
  • 1/4 teaspoon nutmeg 
  • 1 small bay leaf 
  • 1 carrot, peeled and halved 
  • 2 tablespoon brown sugar 
  • 1 teaspoon dry mustard 

  1. Wash meat and put into a large saucepan with all ingredients.
  2. Add enough warm water to cover
  3. Simmer, covered, until tender. Allow 1 hour per kg after it has reached simmering point. 
  4. To test, insert a fine metal skewer through thick part of meat and if it comes out easily meat is cooked.
  5. Turn off heat and allow beef to cool in liquid before storing, if it is to be served cold.
  6. May be served hot with mustard sauce.