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Corned Beef- some people screw up their faces remembering overcooked beef and cabbage boiled within an inch of it’s life but corned beef is a cheap and really delicious cut when treated well. The corning process is a great one to learn as well if you feel you want to know exactly what goes into your meat but this recipe is all about taking advantage of the fact that we have done that all for you.

Not just for the winter months, corned beef is fantastic served cold or at room temperature in all sorts of ways. Here are some of our favourite ways as well as a simply way to prepare your corned beef.

To Prepare:

Simply remove the meat from the packaging and wash well. Pat dry and place in a large saucepan filled with enough water to cover the meat. Add 1 celery stalk, 1 white onion, peeled and halved and one peeled carrot, chopped roughly. Add your favourite pickling spices or use our recipe:

2 Tbsp yellow mustard seeds
2 cloves
1 tsp coriander seed
1 Tbsp black pepper corns
12 allspice berries
3 bay leaves

Bring to a simmer reduce heat to low. Cook for 1 hour to 1 ½ hours on a gentle bubble or till very tender but not yet falling apart.

To Serve:
Once your corned beef is cooked, store it in some of the cooking liquor in the fridge for up to 4 days.

– Serve it hot with simply old mash mixed with Italian parsley and a spoonful of wholegrain mustard mixed through

– Try sliced thinly on toasted ciabatta topped with Emmental cheese and gherkins for an “Almost Reuben sandwich”

– Don’t discount it as a great cold meat to have with salad for picnic lunch or fast evening meal

– Top thin slices a spoonful of crème friache, with sauerkraut, salt, pepper and a sprig of chervil to serve as a canapé

– Layer into a gratin dish with slices of cooked potato, corned beef, plenty of salt and pepper, zest of a lemon and handful chopped thyme. Sprinkle with a raclette cheese and tip over cream to cover. Bake 1 hour and serve with salad at room temperature.