Pulled Corned Beef

Ingredients for Pulled Corned Beef

• 1.5kg (1.5kg) corned beef silverside (bottom round), cut in half

• 250ml (150g ) beer

• 2 oranges, halved

• 1 garlic bulb, crushed

• 1 bay leaf

• 2 sprigs of thyme

• 4 tablespoons honey

• 4 tablespoons sherry vinegar

• 1 teaspoon mustard seeds

• 3 star anise

• 2 teaspoons black peppercorns

• 500ml (475ml ) water

• 1 onion, cut into wedges

• 500g (450g 60g ) potatoes (or 4 potatoes), quartered

• 500g (450g 60g ) baby carrots (or 4 carrots cut into batons about 6cm/2 1/2 inches long)

• 200g (200g) baby turnips (or 1/4 large turnip cut into small chunks)

• 1 small head of cabbage, about 300g (300g), cut into wedges

Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey, vinegar, spices and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 1/2–3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the centre of the meat. Carefully remove the beef and put it on a cutting board to rest for about for 10 minutes.

Add the 500ml (475ml ) of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15–20 minutes until the vegetables are tender. Discard the orange pieces.

Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.