Slow Roast Corned Beef

Name: Slow Roast Corned Beef
Ingredients: Corned Beef; 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); Salad; 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

15 ingredients

14 steps

Ingredients

Corned Beef
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)
Salad
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

Directions

1

FOR CORNED BEEF.
2

Preheat oven to 220°C.
3

Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
4

Place beef in a baking dish.
5

Make 6 small slits in the beef and poke a whole clove in each one.
6

Smother the corned beef with the marmalade mixture.
7

Put into oven and roast for 10 minutes, drop temperature to 140°C and roast for a further 3 hours, basting occasionally.
8

Remove from heat and let rest, covered in foil, for 30 minutes.
9

Serve with salad.
10

FOR THE SALAD.
11

Place eggs, beans and potatoes in a bowl.
12

Mix mayonnaise and lemon juice well together.
13

Toss mayonnaise mixture through the salad.
14

Serve with corned beef.