Granny (Sue's grandma) was an incredible cook. Her mother worked as a cook, and her father was a chef. Their recipes have been passed down through the generations of our family by cooking side-by-side rather than being written down. We love corned beef, and we still make her tangy sauce which uses the water from the cooking pot for extra flavour. Mum said it’s really all in the execution, it’s more by sight than anything! However, here’s our attempt at documenting them.
| Servings | 4 |
| Preparation time | 5 mins |
| Cooking time | 60 mins |
INGREDIENTS
- 1 kg free range beef corned beef
- 1 lemon, cut in half
- 6 cloves
- 1 teaspoon coriander seeds, tied in muslin
- Granny’s Mustard Sauce:
- 1 egg, beaten
- 1 heaped tablespoon English mustard powder
- 1 ½ tablespoons white sugar
- ½ cup malt vinegar
METHOD
- Remove the corned beef from packaging and rinse. Place in a large pot. Cover with cold water. Stud the lemon with the cloves. Add lemon to the pot along with the muslin bag of coriander seeds. Place over high heat and when boiling, reduce the heat to medium-low and simmer for one hour
- Towards the end of cooking the beef, make Granny’s mustard sauce. In the top of a double boiler, mix the egg, mustard and sugar together. Slowly add the vinegar and ½ cup water from the cooking pot. Cook over low–medium heat, stirring for several minutes until thick.
- Slice the beef and serve with potatoes, steamed carrots, sauce, and parsley to garnish.
