Ripe's slow cooked corned beef from Ripe Recipes - A Third Helping (page 196) by Angela Redfern

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dreamy creamy cauliflower puree; Turkish pickles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for at least 2.5 hours. Can substitute treacle for blackstrap molasses, and red wine vinegar for malt vinegar.

  • e_ballad on June 18, 2021

    I went with the slow cooker option for this. Unfortunately, the meat ended up tasting ’dry’, which I suspect is due to the length of time spent exposed to the vinegar in the liquor. It also tasted strangely bitter from the zest of the oranges, even though the oranges are super-sweet at the moment. Again, this might relate to the slow cooking process & this might not be the case if you go with the stovetop option.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.