For many people the idea of boiled meat is completely unappetising. Particularly if you boil that meat with onion, carrots, potatoes and cabbage. For those of us with Eastern European heritage it can be quite an acceptable thing to eat for dinner as long as the vegetables (especially the cabbage) haven’t turned to sludge due to excessive cooking. In fact I remember loving the corned beef dinners my dad, Prof, used to make when we were kids, but I realise it just isn’t everyone’s cup of tea.
However, the much maligned corned beef can also be a fabulous option for lunches.
Wal has a physical job and doesn’t have access to shops where he works, so he needs to take a substantial lunch with him every day, and the sprogs, especially the soccer mad son, need something filling enough to get them to the end of a school day. And they all demand variety. Vegemite sandwiches every day just won’t do.
So every few months I will do corned beef. One brisket will make 3 to 4 days worth of lunches and Wal and the sprogs love it.
- 3-4 kg corned beef brisket
- 1 t peppercorns
- 1 t mixed dried herbs
- 1 star anise
- 4 bay leaves
Place brisket in heavy based pot, and just cover with water. Add herbs.
Simmer for 3 to 4 hours (needs about an hour per kg). Strain.
Let’s face it, it still isn’t looking super appetising but it does taste good.
Slice finely when ready to make fabulous packed lunches, and remember, if this lunch is going to sit in a wrapper for hours until lunchtime, go easy on the tomatoes!