Corned Beef (as part of a Ploughman’s Grazing Table)

Corned Beef is a classic favourite for a reason. It’s delicious, easy to prepare and makes your house smell great! I love to offer it as part of a ploughman’s platter to let my guests choose their own adventure with what they like to add to their plate. The table always centres around four main things — a slice of pickled meat, a great tasting cheddar like Organic Milk Co Cheddar Cheese, some sort of pickle (I love a cherry pickle!) and some crusty bread. Start with these essential items and build your table from there. I always love to add a strawberry salad to freshen things up and add a splash of colour to the table.

Serves: 4–6 as a main

Ingredients:

• 1½kg corned beef
• 1 onion, peeled & halved
• 2 stalks celery, chopped
• 10 black peppercorns
• 4 bay leaves
• ¼ cup Mazzetti Balsamic
• Vinegar of Modena
• 2 tbsp brown sugar (optional)

Serve with:

• Pickled cherries
• Boiled eggs
• Pickled onions
• Cornichons
• Crusty bread
• Organic Milk Co Cheddar Cheese

Method:

1. Combine the beef, onion, celery, peppercorns, bay leaves, carrot, sugar and Mazzetti Balsamic Vinegar of Modena.
2. Add enough water to just cover beef in a multicooker — I use the 6L Russell Hobbs Good to Go Digital Multicooker. Cover and cook for 6 hours on low. It’s that easy!
3. Once done, remove from heat and let it cool in liquid then store in the fridge.
4. When ready to serve (it’s great warm or cold), slice and arrange on a platter with your chosen accompaniments. This is a great way to please a crowd, and the crew devoured this on set when I cooked it for them!