Corned Beef

1 – Rinse the meat in cold water before cooking. Use a heavy-based pot large enough to submerse the meat in the water. Start with cold water.

2 – When the meat begins simmering a greyish foam or scum appears over the surface of the liquid, use a spoon or ladle to skim this off the surface.

3 – Once the scum has been removed, add the onion. (optional, adds flavour)

4 – Keep the heat at simmering point; small bubbles will occasionally rise to the surface. Do not boil on high - otherwise the meat will be tough.

** Corned meat takes about 25 to 30 minutes per 500g. A fork should easily penetrate to the centre of the meat when it's ready to serve.