Recipe

Pot-roasted Asian-style corned beef

This corned beef pot roast takes inspiration from the sweet and fragrant spices of Asian cooking including star anise, cardamom, and soy sauce. Serve with Asian greens for a true fusion experience.

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 6
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Ingredients

  • 5 cardamom pods
  • 2 star anise
  • 1 cinnamon stick
  • 1/2 teaspoon sichuan peppercorns
  • 1 tablespoon rice wine vinegar
  • 2 teaspoon light soy sauce
  • 1 tablespoon light brown sugar
  • 1 kilogram piece corned beef silverside
  • 1/3 cup (75g) firmly packed light brown sugar,extra

Method

  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Combine spices, pepper, vinegar, sauce and sugar in casserole dish. Add beef and enough water to cover. Cover dish; cook 1½ hours.
  • 3
    Remove beef from cooking liquid, cover to keep warm.
  • 4
    Combine 1 litre (4 cups) of the cooking liquid with extra sugar in large, wide saucepan; bring to the boil. Boil, uncovered, about 25 minutes or until glaze is syrupy.
  • 5
    Slice beef thinly; serve with glaze.

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