Hudson has 34 years experience in the Newcastle area and has come to help with some easy recipes for home. These recipes are designed for every day cooking at home so anyone can do them with what you have in your cupboard. Our butchers have tried these recipes and love how simple they are to put together.

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METHOD

Place Beef and the Pickling Juice in Slow Cooker / Large Pot.

Add 1 ½ cups of brown sugar (The sugar balances the saltiness of the pickling juice) 10 black peppercorns or cracked pepper, 5 coves if you have them, 2 large onions. Add cold water to cover.

If using a slow cooker – place on slow setting and leave for around 6 hours (great if you put on in the morning before going to work or watching a couple of movies).

If using a pot on stove top - bring to the boil and then turn down to a simmer with the lid on. This will take about 2 ½ hours as long as it is on very low heat.

How to know when its cooked? Stab the Corned Beef with a carving fork. The beef should slip off the fork. If it grabs the fork and doesn’t slide off it will need a bit longer.

CORNED BEEF BREAD SAUCE

(Ingredients Serves 5)

500 ml Milk

500 ml Water

2 Fine Diced Onions

2 tsp Chicken Stock Powder

Pinch White Pepper

12 Slices Bread (Freeze the crust that always goes in the bin and use when making this)

METHOD

Place diced onion, water, milk into a pot and slowly bring to below a simmer. Cook for 5 minutes.

Add pepper and chicken stock powder.

Add bread that has been diced up fine. Stir and cook for 5 minutes.

With a stick blender, puree till smooth.

Taste and add more stock powder or pepper if needed.

If too thin add more bread.

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