Nothing like what your grandmother makes!
Looks ordinary.. but tastes uniquely extrordinary..
This is a twisty fantastic recipe on a all time classic. I saw something pop up on my Pinterest feed the other week, and after some deliberation and adjustments out came this beauty of a recipe. I know people who only cook corned beef for cold-cut sandwiches, I also know people who will only eat it hot.. but I can tell you, this is a game changer right here ..cold, warm, or piping hot, it’s extremely morish. The sweetness and dryness of the ginger ale totally cuts through the salty corni-ness of the beef and leaves it incredibly moist, plus whats not to love about meat that undergoes the low-and-slow method.. seriously.
Slow Cooked Ginger Ale Corned Beef
– 1.6 – 2kg corned beef
– 1.25L of dry ginger ale
– 500ml of homemade vegetable broth or stock
– 3 tablespoons of apple cider vinegar
– 1 onion, cut into chunks
– 1 carrot, cut into chunks
– 2 cloves of garlic, smooshed
– pinch of celery seeds
– pinch of peppercorns
– 2 bay leaves
– pinch of salt
– 2 sprigs of fresh thyme
1. Remove the corned beef from it’s packaging, and rinse it, cleansing it of it’s juices. Place in your slow cooker, fat side up. (Some people like to score the fat before cooking, I don’t bother)
2. Around the meat chuck in your veg, seeds, salt, spices, herbs, vinegar and ginger ale.
3. Top up with enough vegetable stock to just cover the meat.
4. Pop on the lid, and cook on LOW for 7-8hours.
5. Remove from the cooking liquor and wrap with foil and allow to rest for 15-20minutes before slicing.
6. Serve with boiled spuds, green beans (or any veg really!) and a white cream sauce or chutney.