A joint of succulent beef, slowly roasted in mustard and gravy, and garnished with carrots and peas. Proficiency unlocks: A joint of succulent beef, slowly roasted in mustard and gravy ...
Look for beef that's firm to the touch ... There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached.
Add enough 500ml boiling water and mix well. Allow to go completely cold and add the corned beef joint Marinade the beef in the mixture for at least a week to allow the flavours to develop.
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