Would you like to change your language?
Stovetop Corned Beef In Traditional Lemonade
- 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
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.
Slowly pour the Bundaberg Traditional Lemonade over the beef and top up with enough water to cover the beef entirely.
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.
Serve with baby potatoes, broccoli and carrots and a white sauce.