How To Cook Cornered Beef In South Africa

Corned beef, or salt beef in the Commonwealth, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are also added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

Find below is How To Cook Cornered Beef In South Africa

Stovetop method: For a 5 pound brined corned beef brisket.

Place the corned beef in a Dutch oven.

Sprinkle with one tablespoon of the pickling spice blend and pour in 4 cups beef broth.

Add potatoes, carrots, and cabbage. Bring to a boil on high heat.

Reduce heat, cover, and cook for about 3 1/2 hours.

Add water if necessary to keep brisket covered.

Slice across the grain.

Oven Braised method: For a 5 pound brined corned beef brisket.

Preheat oven to 350°F.

Place the corned beef in a Dutch oven.

Sprinkle with one tablespoon of the pickling spice blend and pour in 4 cups beef broth.

Add potatoes, carrots, and cabbage.

Bring to a boil on high heat. Cover and cook in the oven for about 3 1/2-4 hours.

Add water if necessary to keep brisket covered.

Slice across the grain.

What is corned beef in South Africa?

Corned beef is a cured meat product.

Typically a cut of brisket, but sometimes cut from the round or silverside, it is salt-cured or pickled in a seasoned salt solution or brine and can be purchased from the butchery and meat sections in the store.

Is it better to boil or bake corned beef?

Cooking over a high temperature.

When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender.

Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.