"Peter Aitken" > wrote in message
m...
>I will be cooking a corned beef tonight. It comes with a small packet of
>spices buit I can't help but think there's a better way. Any tried and true
>ideas?
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>

I haven't seen corned beef sold with spice packets in Australia before, so I
have to set up my own...recipe tends to be fairly simple but tasty; always
gets rave reviews

For every 1.2kg piece (approx 2.6 pounds)

take meat out of bag, rinse under cool water and place in pot with enough
cold water to cover; bring to boil, take off heat and drain off first lot of
water

fill pot with enough cold water to cover meat, add one peeled whole onion
(brown or white); 6 cloves; 2 bay leaves (fresh or dry); 10 dried
peppercorns; 2 tablespoons brown sugar; 2 tablespoons malt vinegar; rind of
one orange

bring to boil, reduce heat to slow simmer and cook for 2 hours (or
longer...even better)

Serve with mustard sauce, made with béchamel sauce, then add 1 tablespoon
Dijon mustard, fresh chopped parsley, salt & pepper to taste

enjoy