Slow roasted honey & vinegar glazed corned beef

Recipe from Arnold Joe Kong


300 ml apple juice
100 ml honeys
8 baby potatoes
8 baby carrots
300 g beans, topped and tailed 1/2 cup egg mayonnaise
1 tablespoon hot english mustard
1 litre water

  1. Combine apple juice, honey, vinegar and 1 litre water. Mix well.
  2. Place corned brisket/silverside in a small baking dish. Pour over liquid ingredients. Cover with foil. Place in 90oC oven and cook for 10 hours, till beef is tender.
  3. Boil potatoes in a saucepan of salted water. Reduce to a simmer and cook for 7 minutes.
  4. Add carrots, cook for 5 minutes. Add beans and cook for a further minute. Drain and toss in butter and salt and pepper, to taste.
  5. Combine mayonnaise and mustard, mixing well.
  6. Slice beef and serve with potatoes, carrots and beans. Drizzle with meat cooking liquid and add dollop of mustard mayonnaise.