I have a piece of corned beef I bought to cook, slice up and freeze. Much cheaper than buying from the deli and really the cooking takes care of itself.
I cover my meat in water in a large pot. I tip in about 1 tablespoon of vinegar.
Depending on the size of my meat I just let it simmer away for a couple of hours. At least an hour for each kilogram. For me it’s not a precise time, I just let it go and check every now and then.
It’s up to you but this is one thing I do not go for a salt reduced option.
If you have a bigger piece of meat and want it to cook quicker, cut it in half.
We love this hot with cheesy white sauce and vegetables.
Corned beef fritters, just make up your pancake batter leaving out sugar, add mixed herbs, salt and pepper and chopped cooked corned beef, throw in a few cooked frozen peas and corn. Cook and flip fritters just like pancakes. These can be frozen.
We love this cold as corned beef and tomato sauce sandwiches or a bread roll.
It’s lovely if you cut a bread roll in half, put in your corned beef, put on some tomato sauce and a slice of cheese. Cover and seal in some aluminium foil and pop in the oven for 15-20 mins while the cheese melts, open to crisp up the roll a bit.
Slice cooked corned beef and portion to freeze for lunch meat or other meals.