Grass-fed Corned Beef

Premium grass-fed corned beef joint, slow-cured without added nitrates. Sourced from certified organic cattle raised on natural pasture, delivering rich flavour and superior quality. Perfect for slow simmering and served with boiled potatoes, cabbage and white sauce. A beefy alternative to bacon and cabbage! Tender, flavourful meat that reflects our commitment to clean, ethical farming practices. Sold frozen. €26/kg. (Image of cooked corned beef)

Ingredients: Grass-fed beef, sea salt, demerara sugar, bay, juniper, clove. Allergens: none

How to Cook a Joint of Corned Beef

Corned beef is already cured, so all you're doing is gently simmering it until tender. Low and slow is the only rule that matters.

What you'll need

Your corned beef joint, cold water, an onion, a few whole peppercorns, bay leaves, and optionally a carrot and celery stick. Some people add a splash of stout — it's not wrong.

Method

Place the joint in a large pot and cover completely with cold water. Bring it slowly to the boil, then skim off any grey foam that rises to the surface - don't skip this, it makes a cleaner, clearer broth. Once skimmed, reduce to a gentle simmer and add your aromatics: halved onion, peppercorns, bay leaves, whatever you're using.

Simmer gently with the lid on. Allow roughly 1 hour per kg, plus an extra 30 minutes. A 1.5kg joint needs about 2 hours; a 2kg joint around 2.5 hours. The meat should be completely tender when pierced with a skewer with no resistance.

Don't let it boil hard at any point. A rolling boil toughens the meat. You want it to be barely simmering the whole way through.

To serve

Rest it for 10–15 minutes before slicing. Slice against the grain for the most tender result. Serve with colcannon or boiled potatoes, cabbage, carrots and parsley white sauce or a good sharp mustard.

Don't throw out that cooking liquid. It's a deeply flavoured, salty broth that is brilliant for cooking potatoes or cabbage in, or as a base for a pea and ham-style soup. Classic nose-to-tail thinking, even in the pot.