serves
6
prep
5 minutes
cook
3 hours
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
3
hours
difficulty
Easy
level
Stream free On Demand
Memory Bites with Matt Moran
series • cooking
PG
series • cooking
PG
Ingredients
- 2 tbsp olive oil
- 650 g good-quality corned beef
- 6 eschallots, peeled and halved (150 g)
- 4 garlic cloves, peeled roughly chopped
- 4 potatoes (500 g)
- 1 bunch dutch carrots, trimmed and peeled
- ½ small cabbage, cut into large chunks
- 2 sprigs thyme
- 2 bay leaves
- 500 ml beef stock
- 500 ml water, or as needed
- Freshly cracked pepper
- Soy sauce, to taste (see Note)
Instructions
- Heat a large casserole pot to medium high heat. Add olive oil and lightly brown corned beef on all sides.
- Once browned on all sides add in the eschallots to brown slightly. Then toss in the rest of the vegetables, herbs, beef stock and water as needed to cover.
- Bring pot to a simmer, place over a cartouche and lid, reduce heat to low and cook for 2-4 hours or until meat is very tender and starting to fall apart.
- Serve hot sliced or pulled apart with rice and soy sauce as needed. Corned beef is also great at room temperature on sandwiches the next day.
Note
Corned beef is a salted product. Season the final dish with soy sauce or salt to taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Memory Bites with Matt Moran
