Slowroastcornedbeef Recipes

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SLOW ROAST CORNED BEEF



Slow Roast Corned Beef image

This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day.

Provided by ImPat

Categories     Roast Beef

Time 4h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons grainy mustard
3 tablespoons marmalade
1/2 lemon, juice of
1 garlic clove (crushed or minced)
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 1/4 kg corned beef
6 cloves (whole)
2 eggs (boiled, peeled, broken in chunks)
175 g green beans (baby, blanched)
500 g tiny new potatoes (steamed)
1/2 cup mayonnaise (whole egg)
1/2 lemon, juice of

Steps:

  • FOR CORNED BEEF.
  • Preheat oven to 220°C.
  • Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
  • Place beef in a baking dish.
  • Make 6 small slits in the beef and poke a whole clove in each one.
  • Smother the corned beef with the marmalade mixture.
  • Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
  • Remove from heat and let rest, covered in foil, for 30 minutes.
  • Serve with salad.
  • FOR THE SALAD.
  • Place eggs, beans and potatoes in a bowl.
  • Mix mayonnaise and lemon juice well together.
  • Toss mayonnaise mixture through the salad.
  • Serve with corned beef.

Nutrition Facts : Calories 761, Fat 52.6, SaturatedFat 15.4, Cholesterol 271.3, Sodium 2604.8, Carbohydrate 28.7, Fiber 2.5, Sugar 9.6, Protein 42.5

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