Nancy Anderson'S Corned Beef ( 1946)

1. 1

   Place the meat in a large pot allowing enough room to cover the meat by two inches with cold water.

2. 2

   Add the Worcestershire, Vinegar, Stout, Mustard, Sugar and Cloves to the pot.

3. 3

   Bring to a boil, making sure to stir the meat during the first ten minutes to ensure the meat doesn't stick to the bottom.

4. 4

   On coming to the boil turn down the heat, to a simmer.

5. 5

   Ideally, simmer for two hours the evening before you intend to have your corned beef.

6. 6

   Leave the meat in the cooking liquid overnight.

7. 7

   Repeat the process day two, bring to boil, reduce heat to a simmer and cook for a further two hours.

8. 8

   Serve with Steamed Potatoes, Cabbage and Home Made Parsley Sauce.

No additional tips available.