Corned beef with truss tomatoes

  • 5 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
  • Print


Corned beef with truss tomatoes
  • 1 kilogram piece corned beef
  • 1 tablespoon brown sugar
  • 1 tablespoon vinegar
  • 5 whole cloves
  • 2 bay leaves
  • truss cherry tomatoes
  • olive oil
  • vegetables of choice and mustard, to serve


Corned beef with truss tomatoes
  • 1
    Rinse corned beef and place in a large saucepan with sugar, vinegar, cloves and bay leaves. Add enough water to cover.
  • 2
    Bring water to boil on high. Reduce heat and simmer, covered, for 1-1 1/4 hours (allow 40 minutes per 500g), until a skewer inserted into joint is easily removed.
  • 3
    Meanwhile, pan-roast truss tomatoes in an oiled, heavy-based frying pan on medium. Cook, 5 minutes, shaking pan, until coloured and just tender.
  • 4
    Serve sliced beef with roasted truss tomatoes, vegetables of choice and mustard.

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