Corned beef brisket
  • 2-4 pound piece of corned beef
  • 1 large onion, coarsely chopped
  • 1 large carrot, chunked
  • 2-3 celery sticks, cut into pieces
  • 3-4 bay leaves
  • 6-10 black peppercorns
  • 5-8 whole cloves
  1. Rinse the corned beef under cold, running water.
  2. Place in a large, heavy-based saucepan, add all the ingredients and cover with cold water.
  3. Bring to the boil, cover with a lid and turn the heat down to keep it at a steady simmer until done – 45-50 minutes per pound. It should be very tender when tested with a skewer or fork.
  4. The meat should be left in the liquid while cooling and also when refrigerated.
  5. Remove from the liquid, and carve, against the grain, just before serving.
Recipe by Cape Point Press at