Allyson Gofton's tasty honey-glazed corned beef recipe

Publish Date
Friday, 4 October 2019, 2:52PM

There's no denying Kiwis love corned beef!

If you're looking for a simple hearty dinner that will give you leftovers for some easy weekday sandwiches, Allyson Gofton honey-glazed corned beef is the recipe for you.

  • 10 minutes
  • 2½ hours
  • 6 with leftovers for sandwiches

Ingredients

  • 1.5-2 kg piece corned beef, with an even fat covering
  • 1 onion, halved
  • 1 orange, quartered
  • 2 tablespoons honey
  • 1 bay leaf
  • few sprigs of fresh thyme
  • 4 whole allspice or whole cloves, optional
  • Glaze
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 1 teaspoon prepared mustard
  • A good pinch of ground allspice or cloves

Method:

  1. Weigh the corned beef to calculate the correct cooking time.
  2. Place the corned beef in a large saucepan and cover with cold water. Add the onion, orange, honey, bay leaf, thyme and allspice or cloves, if using, and bring slowly to the boil. Cover and lower the heat and simmer gently for 45-50 minutes per 500 grams. A 1.5-kg piece of corned beef requires approximately 2½ hours of cooking time.
  3. Preheat the grill to 190ºC-200ºC.
  4. Carefully remove the corned beef from the cooking liquid and place the meat on a foil-lined oven tray. Mix the honey, brown sugar, mustard and spice together and spread half of this over the fat layer of the corned beef.
  5. Place under the grill for 5 minutes. Brush or spread the remaining glaze on top and return under the grill for a further 5-7 minutes or until golden and glazed.
  6. Allow the corned beef to rest for 15 minutes before serving, sliced, with the winter chocolate mash.

Cooks Tips:

  • As corned beef is a cut with much connective tissue, it must be simmered gently to ensure tenderness. Do not boil. The cooking water should simmer with tiny bubbles slowly rising to the top. I find this easier to achieve if I use a simmer mat.
  • Once cooked, all meats, though especially larger pieces, require resting time to ensure tenderness when carved. Cover and allow 5 minutes per 500 grams and the meat will be meltingly tender.