Now I'm not talking about the stuff in tins!! Once you've made this, I promise you will never ever buy a tin of corned beef again!
This recipe is a great way of using cheap cuts of beef, I'm using shin, brisket and fore flank, with the addition of a pigs trotter, this helps to set the corned beef
Now there seems like a lot of meat, but this recipe will serve 8-10 people and it's not really worth making a small amount
SHOPPING LIST
600g piece of boneless shin
600g piece of brisket
600g piece of fore flank
1 pigs trotter
1 marrow bone, ask your butcher to saw it in half
4 carrots peeled
2 large onions, peeled and studded with some cloves, about 6 in each
2 bay leaves
Good pinch of nutmeg
Good pinch of cayenne pepper
Good pinch of ginger
METHOD
Now you are going to need a really large pan
Put your meat, trotter, marrow bone, carrots, onions and bay leaves into the pan
Cover with cold water and slowly bring to the simmer
Simmer for 4 hours, occasionally skim off any foam which forms on the top
Once the meat is completely tender, remove and cool
Strain the stock, discard the vegetables and bones
Put the stock, once cool, into the fridge
Remove the fat that will have set on top and discard
Boil the stock until it has reduced by about half and has a fantastic beefy flavour
Carefully shred up all the meats, you can if you have one, put them through a course mincer, but I prefer to shred the meat
Now mix all the spices through the meat and season well
Transfer the meat to a terrine or baking tray
Pour over the stock just enough to cover the meat
Place into the fridge until nicely set
Turn out onto a wooden board and serve with chutney, pickles and some fantastic crusty breads