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Stovetop Corned Beef In Traditional Lemonade

5/5 (1 Review)
Slow-cooked-corned-beef-in-Traditional-Lemonade

Ingredients

  • 1 kg corned beef
  • 1 lt Bundaberg Traditional Lemonade
  • 1 brown onion
  • 5 cloves
  • 3 bay leaves
  • ¼ cup malt vinegar
  • 1 tbsp brown sugar
  • water
Serves 4-6 Serves 4-6

Let's Cook!

  • Combine

    Step 1

    Choose a lidded pot only slightly larger than your piece of beef. Wash piece of beef under running cold water and place beef in the pot and cover with water. Turn heat on high and wait for the water to boil. Leave boiling for 2 minutes before removing from the heat. Remove beef from pot and discard the water and fat scum. Wash pot and return beef with the onion, cloves, bay leaves, malt vinegar and sugar.

  • Combine

    Step 2

    Slowly pour the Bundaberg Traditional Lemonade over the beef and top up with enough water to cover the beef entirely.

  • Combine

    Step 3

    Return pot to medium heat and bring to a simmer. Lower the heat and cover the pot and simmer beef for two hours. Remove from heat and allow beef to cool in the braise.

  • Combine

    Step 4

    Serve with baby potatoes, broccoli and carrots and a white sauce.