Slow Roast Corned Beef

Total Time: 4 hrs 5 mins Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ingredients

• Servings: 6
• 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)
• 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

Recipe

• 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.