Corned Beef.

The Gulden Drak. King of brews .....

It's an English invasion. (Of food).

Wow two English meals in a row. Whats happening? Corned beef is a prefect whinging pom meal. It's very simple and very boring. (Thats the pommy part). The whinging bit is where they keep asking. "Is it ready yet? How much longer?". Thats because it takes about four hours to cook. So there you have it. A perfect whinging pom meal. Feeds a perfectly boring family of four.

Ingredents:

1kg of corned beef.

1 large brown onion.

10 cloves.

2 carrots.

2 bay leaves.

15 peper corns.

1 kg of potatoes suited to mashing.

100g of butter.

Raux to garnish.

Method.

Wash the beef very well to remove as much of the brine as possible. Place into a pot of water along with the onion, cloves, carrots, bay leaves, and pepper corns. The amount of water added along with all other ingredents should just cover the beef. Bring to a very slow boil and simmer for about 3 & 1/2 hours. As serving time approaches, prepare the mashed potatoes with the butter, use extra milk if it's a little dry. On a bed of mash place slices of beef drizzled with the raux. As this is a peasant style of meal I would strongly suggest beer over wine. Something rich and dark. (Like Gulden Drak).

Earlier I described corned beef as boring. Far from true. I would compare this meal to many Japanese dishes, in that it's flavor is very clean and simple, and the texture is delicate, the combination of which is subtle yet profound.