Slow Roast Corned Beef
Recipe: #15157
October 25, 2014
Categories: St Patricks Day, Sunday Dinner, Oven Roast, Beef Dinner, more
"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."
Original is 7 servings
Ingredients
- CORNED BEEF
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- SALAD
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Nutritional
- Serving Size: 1 (419.7 g)
- Calories 742.7
- Total Fat - 50 g
- Saturated Fat - 15.1 g
- Cholesterol - 278.5 mg
- Sodium - 2364.4 mg
- Total Carbohydrate - 30 g
- Dietary Fiber - 3.1 g
- Sugars - 9.3 g
- Protein - 42.6 g
- Calcium - 59 mg
- Iron - 5.1 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
FOR CORNED BEEF - Preheat oven to 220°C.
Step 2
Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
Step 3
Place beef in a baking dish.
Step 4
Make 6 small slits in the beef and poke a whole clove in each one.
Step 5
Smother the corned beef with the marmalade mixture.
Step 6
Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
Step 7
Remove from heat and let rest, covered in foil, for 30 minutes.
Step 8
Serve with salad.
Step 9
FOR THE SALAD - Place eggs, beans and potatoes in a bowl.
Step 10
Mix mayonnaise and lemon juice well together.
Step 11
Toss mayonnaise mixture through the salad.
Step 12
Serve with corned beef.
Tips
No special items needed.
1 Reviews
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