Name: Pot-roasted Asian-style corned beef
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
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

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.

Serves 6

Prep

15M

Cook

Total

2H 15M

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook