Corned beef is a strange beast. I suspect it, and other corned and pickled things, were much more widespread before refrigeration was commonplace. There seems to be a significant lack of Salted pork, Corned lamb and other corned things at the butchers and supermarkets, and yet corned beef is one of the most inexpensive meats available there. (I had a look at the supermarket, and the only cheaper meats were heart, liver and 3 star mince)
This is a surprisingly easy kind of meal to cook. It would also be super easy in a slow cooker as well.
INGREDIENTS. - Pickeld round of beef.
METHOD. - The beef may be bought ready pickled, or pickled, and, if like, afterwards spiced according to directions given for SPICED BEEF. Put it into a stewpan with sufficient warm water to cover it, boil up, and afterwards simmer very gently until done.
If required for immediate use, allow it to remain in the water until cold, as this will improve the flavour and render the meat more juicy, but it will not keep fresh quite so long.
TIME. - To cook, 8 or 10 lb., about 3 1/2 hours.
My husband really likes this one... Really really. It's almost as good as my lamb roast (and that's saying something)
You can add a little brown sugar and some malt vinegar to the water, or apple cider, or apple cider vinegar, cloves, garlic, onion, bay leaves, peppercorns - anything you like really. Also the vegetables - carrots and parsnips and brussel sprouts can be cooked in the same pan. Just add them about 1 hour before serving.