1. 1.5 kilogram of corned beef (eye fillet carves best)
2. 1 tablespoon of coarsely ground black pepper
3. 2 teaspoons of ground ginger
4. 1 tablespoon of crushed juniper berries
5. 1 tablespoon of crushed coriander seeds
6. 1 teaspoon of ground cloves
7. 1 tablespoon of ground allspice
8. 3 tablespoons of soft brown sugar
9. 2 crushed bay leaves
10. 1 finely chopped small onion
11. 1 ¼ cups of Guinness
12. Fruit chutney as required
13. Brown bread to serve.
1. Blend the spices with the sugar, then mix in the bay leaves and onion.
2. Thoroughly rub the mixture into the corned beef.
3. Place the beef into a lidded container or vacuum seal it and place it into the refrigerator to marinate for 24 hours or even longer.
4. Place the marinated beef into the inner saucepan and pour over the Guinness, adding enough water to just barely cover the beef.
5. Place the saucepan over a medium heat and bring to the boil.
6. Turn down the heat to low and simmer for 20 to 30 minutes.
7. Transfer the saucepan into the outer container for 8 hours or leave overnight.
8. Can be served hot but is best left to cool in the liquid and then refrigerate until required.
9. Slice thinly and serve on brown bread.
This meal is designed for use in the 3 litre inner saucepan and you can seperately cook a variety of vegetables in the other pot at the same time or you could be cooking a loaf of Bread to serve with this meal.
If you are using the 4.5 litre saucepan you can cook a larger corned beef and just adjust the other ingredients accordingly.