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Pulled Corned Beef image

This comforting broth has the flavour of home at Easter for me. You'll need brisket or silverside for this recipe, and the cooking process is long and slow, but it makes the meat tender and juicy.

Provided by Kevin Dundon

Yield Serves 4-6

Number Of Ingredients 17

1.5kg (3 1/4lb) corned beef silverside (bottom round), cut in half
250ml (1 cup) beer
2 oranges, halved
1 garlic bulb, crushed
1 bay leaf
2 sprigs of thyme
4 tbsp honey
4 tbsp sherry vinegar
1 tsp mustard seeds
3 star anise
2 tsp black peppercorns
500ml (2 cups) water
1 onion, cut into wedges
500g (1lb 2oz) potatoes (or 4 potatoes), quartered
500g (1lb 2oz) baby carrots (or 4 carrots cut into batons about 6cm/2 1/2 inches long)
200g (7oz) baby turnips (or 1/4 large turnip cut into small chunks)
1 small head of cabbage, about 300g (10 1/2oz), cut into wedges


  • Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey, vinegar, spices and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 1/2-3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the centre of the meat. Carefully remove the beef and put it on a cutting board to rest for about for 10 minutes.
  • Add the 500ml (2 cups) of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15-20 minutes until the vegetables are tender. Discard the orange pieces.
  • Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.

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