If you don't like corned beef that is bought from the shop ( there is plenty of you out there )- try this recipe. I am sure you will change your mind. Clearly, this is not pink and did not start off slimy. No injecting and nasty additives. Keep it clean :)

Home Cured Corned Beef Recipe

2 kg beef roast ( this will probably be two pieces) - bolar roast , brisket or any other type of roast beef. It does not have to be expensive but a quality piece of meat will give you the best result.

1 1/4 cup sea salt

3/4 cup of a mixture of molasses and rice malt syrup or honey ( I did 1/2 cup molasses)

2 tbsp fresh ginger - grated

5 cloves garlic - chopped finely

1/3 tsp cinnamon

1 tsp cloves

2 tsp allspice

1 tsp thyme

2 tbsp black peppercorns

1 tbsp mustard seeds

4 bay leaves

Method

1 - Place your beef in a large glass bowl and cover with water.

2 - Pour that water into a large stock pot and add all the ingredients for the brine into the pot. Heat the liquid and stir until all have been dissolved.

Remove and cool completely, in the fridge is best. (this liquid must be cold)

3 - Place the meat in the bowl you used before and pour your cold brine over the top. Making sure it is covered with liquid, you may have to place a small plate on top. Cover with plastic and into the fridge for 7 days. Turning and mixing each day.

Cooking your corned beef -

1 - Place the beef and brine (make sure it is well covered, add more water if needed ) into a large stock pot or slow cooker and cook until tender about 2 hours with a lid on. Cooking time is about 50 minutes per 500gr.

To serve - Remove and cool, slice and serve with homemade mustard sauce.

Mustard Sauce Recipe

1/2 cup mustard powder

3 tbsp whey ( Pour plain unsweetened yogurt into a muslin cloth and hang, allowing the whey to drip out overnight, what is left in the muslin cloth is then the curd, a soft cheese)

3 tbsp dried dill

4 tbsp honey or rice malt syrup

Method

1 - Place all the ingredients into a jar with a lid and sit it on the bench for 3 days. This will give it time to ferment. Taste and leave longer if it needs to.

Place in the fridge and serve with your corned beef.