Corned beef

A good weekly staple. Any remaining meat can be sliced and made into sandwiches or diced or shredded and added to an omelette or stirred through hot pasta. Mix in plenty of chopped fresh herbs. Some pieces of corned beef are more salty than others, so if you are unsure place the meat in a saucepan, cover with cold water, bring to the boil and drain, discarding the water. Then start recipe from the top.

Ingredients

2	Bay leaves
1 ½ kgs	Corned beef, or a weight thereabouts (Main)
10	Black peppercorns
1 Tbsp	Golden syrup, or dark brown sugar

Directions

1. Place the corned beef in a saucepan in which it fits comfortably and cover with cold water.
2. Add the remaining ingredients and bring to the boil. Lower the heat, cover and keep at a gentle boil for 2-2.5 hours. Top up liquid level if necessary during cooking.
3. Serve slices of corned beef with carrot pieces you have added into the saucepan halfway through cooking, boiled potatoes and a green vegetable (cabbage is traditional).
4. Make the white sauce from themoussaka recipe(leaving out the eggs and adding extra cheese for flavour) as an accompaniment if wished.