Slow Roast Corned Beef
Created by ImPat on October 25, 2014
- Servings: 7
- Prep Time: 15m
- Cook Time: 3.75h
- Recipe #15157
Ingredients
- CORNED BEEF
- 2 tablespoons prepared mustard (grainy)
- 3 tablespoons marmalade
- 1/2 lemon, juiced
- 1 garlic clove (crushed or minced)
- 1/4 teaspoon ground black pepper
- 2 tablespoons oil (olive oil)
- 1 1/4 kg corned beef
- 6 cloves (whole)
- SALAD
- 2 large eggs (boiled, peeled, broken in chunks)
- 175 grams green beans (baby, blanched)
- 500 grams potatoes (tiny new potatoes, steamed)
- 1/2 cup mayonnaise (whole egg)
- 1/2 lemon, juiced
How to Make
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Step 1: FOR CORNED BEEF - Preheat oven to 220°C.
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Step 2: Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
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Step 3: Place beef in a baking dish.
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Step 4: Make 6 small slits in the beef and poke a whole clove in each one.
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Step 5: Smother the corned beef with the marmalade mixture.
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Step 6: Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
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Step 7: Remove from heat and let rest, covered in foil, for 30 minutes.
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Step 8: Serve with salad.
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Step 9: FOR THE SALAD - Place eggs, beans and potatoes in a bowl.
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Step 10: Mix mayonnaise and lemon juice well together.
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Step 11: Toss mayonnaise mixture through the salad.
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Step 12: Serve with corned beef.
Nutritional Facts
- 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