Corned beef with herby caper relish
A super easy, hearty meal with tender corned beef and a fresh herb caper relish. This makes for a wonderfully warming Sunday night meal for the whānau.
Ingredients
Method
Ingredients
- 1 piece corned beef
- 2 Tbsp golden syrup
- 3 Tbsp red wine vinegar
- 1 cup fresh herbs, roughly chopped
- 1 Tbsp Pams Moroccan Capers, roughly chopped
- Good pinch of caster sugar
- ½ cup extra virgin olive oil
Method
- Place the corned beef in a pot, and cover with cold water. Drizzle in the golden syrup, add 1 tablespoon of vinegar and bring to a boil. Cover, reduce the heat to a low simmer and cook for 2 ½ - 3 hours or until tender.
- When the corned beef is close to tender, make the herby caper relish by combining the remaining red wine vinegar, herbs, capers, caster sugar and olive oil.
- Season the relish to taste with salt and pepper, then serve spooned on top of the sliced corned beef alongside your favourite accompaniments.
Top tip:
Give your corned beef a boost of flavour by adding one sliced onion, a few cloves and two bay leaves to the pot when cooking.
To complete the meal, serve with grilled green cabbage wedges, asparagus or your choice of greens and buttered new potatoes.