This was a staple for families as it kept so well. It was eaten hot, cold with vegies or salads, on sandwiches with pickles and finally, chopped or minced into pies, fritters and even pastie style turnovers.
"Shepherds Pie" for me was always made on minced cooked corned beef. I'm thinking it should have been called "Sailors Pie" because salting was the only way meat could be stored on long sea voyages before refrigeration.
I use this recipe for corned beef, pickled pork and boiling bacon. The meat can be cooked in a slow cooker for 6 to 8 hours on low setting.
- 1 piece of corned meat
- 2 carrots, roughly chopped (you don't have to peel them)
- 2 onions, peeled and halved
- 6 cloves of garlic
- 1 tab vinegar
- 1 tab brown sugar
- 1 teaspoon whole peppercorns
- enough water to cover the meat
- Remove the meat from it's wrapping and rinse in cold water to remove the brine
- place in a large pot with the other ingredients
- bring to the boil and then reduce to a simmer
- cook for 2 - 3 hours, depending on the weight of the meat
- turn off the heat and allow to cool for about 1/2 hour before serving
- cover any leftover meat before refrigeration.
Serve with Mustard Sauce, mashed potato and any other boiled or braised vegetables. I also like to serve with Sweet and Sour vegetable stir fry.