Corned Beef Recipe

This recipe is from The River Cottage Cookbook by Hugh Fearnley-Whittingstall
A bit fiddly but it tasted great.

• 2 kg corned beef - eye fillet, brisket or silverside
• 1.5 cups brown sugar
• 1 tsp dill seed
• 1/2 cup fresh dill chopped (2 bunches)
• 1 tsp ground cinnamon
• 15 whole cloves
• 4 cloves garlic
• 1/2 cup white wine vinegar
• 1 brown onion chopped

1. Trim the beef and wash it well. Soak it overnight in a basin of water to remove the saltiness
2. Rinse he beef and pat dry with a paper towel
3. Slice onion and ay it on the bottom of an ovenproof dish. Place beef onto of onion
4. In a mortar and pestle, grind the garlic, dill seed, cinnamon, and cloves to a paste then pack it around all sides of the meat.
5. Pack the brown sugar on top of the ground garlic paste.
6. Chop the fresh dill and pack it on top of the brown sugar.
7. Pour the vinegar into the bottom of the dish.
8. Cover with a tight-fitting lid, or seal the lid well with double tinfoil.
9. marinate for a couple of hours before cooking - or overnight
10. Bake in a slow oven, 150C, for 2 to 3 hours. When cooked, turn off the oven and leave to rest for 30 mins.

Note: I couldn’t find any dill seeds, used cumin seeds instead - tasted fine.