Corned Beef & Crunchy Potatoes
4
peopleServes
10
minutesPreparation Time
2
hoursCooking Time
Ingredients
- To Make
- 1 kg corned beef
- 1 onion, peeled and quartered
- 1 tbsp McCormick Garam Masala
- 1 tsp McCormick Nutmeg Ground
- 750 mL (3 cups) ginger beer
- 1 kg potatoes, peeled and cubed
- 1 tbsp (20mL) olive oil
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- To Serve
- steamed green beans
Directions
- In a deep, medium sized saucepan with lid, add corned beef, onion, McCormick Garam Masala, Nutmeg Ground and ginger beer. Cover and bring to a simmer, cook for 2 hours. Remove pan from heat and allow beef to rest in hot liquid, keeping warm while cooking potatoes.
- Preheat oven 200°C (180°C fan forced). Line a baking tray with baking paper. Place potatoes in a bowl and toss in oil. Season generously with McCormick Sea Salt and Black Pepper and place on prepared baking tray. Roast for 45 minutes or until golden and crisp.
- Remove beef from stock, slice thinly and serve with roasted potatoes.
Recipe Tip
Corned beef is delicious served cold, with a salad or in a crusty roll.
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