Corned Beef with Chardonnay Mustard
 

Corned Beef with Chardonnay Mustard

1.2kg piece of corned beef (if you can get a butcher made one that is natural, these are the best)
2 bay leaves
6 whole black peppercorns
3 whole cloves
1 onion, sliced with skin left on
Wild Country Old English Pub Mustard


Place the bay leaves, spices and onion slices in the bottom of your crockpot. Put the rinsed corned beef on top then add sufficient water to cook with. I prefer to cook this overnight.
Once tender, remove from the liquid and wrap in tinfoil before refrigerating.
Slice the corned beef and serve with mustard and crusty warm bread. Enjoy!
Shown served with a carrot puree seasoned with a little orange rind, a pinch of cinnamon & nutmeg and some roasted parsnips.

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