Corned beef - my way!

I simply love corned beef, there is something comforting in sitting down to a heap of vegetables and corn beef….smothered in white and mustard sauces.

·          Rinse the corned beef before cooking. Run it under cold water to remove any blood or brine.

·          Use a large saucepan, cover meat with cold water. Slowly bring to the boil. Do not let the meat boil though. As the meat begins to simmer a greyish foam will begin to form. Use a ladle to skim this off. Discard foam.

·           Add:

o         1 peeled onion, chopped in half

o         1 stick of celery roughly chopped in to large pieces

o         1 carrot, again roughly chopped

o         3-6 peppercorns

o         3-6 cloves

o         ½ cup balsamic vinegar – you can use any vinegar. I prefer malt vinegar.

·          Simmer your meat for about 2 hours – do not let it boil or you will toughen the meat.