Slow Roast Corned Beef - cooking recipe

Ingredients

Corned Beef
2 tablespoons grainy mustard
3 tablespoons marmalade
1/2 lemon, juice of
1 garlic clove (crushed or minced)
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 1/4 kg corned beef
6 cloves (whole)
Salad
2 eggs (boiled, peeled, broken in chunks)
175 g green beans (baby, blanched)
500 g tiny new potatoes (steamed)
1/2 cup mayonnaise (whole egg)
1/2 lemon, juice of

Preparation

FOR CORNED BEEF.
Preheat oven to 220\u00b0C.
Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
Place beef in a baking dish.
Make 6 small slits in the beef and poke a whole clove in each one.
Smother the corned beef with the marmalade mixture.
Put into oven and roast for 10 minutes, drop temperature to 140\u00b0C and roast for a further 3 hours, basting occasionally.
Remove from heat and let rest, covered in foil, for 30 minutes.
Serve with salad.
FOR THE SALAD.
Place eggs, beans and potatoes in a bowl.
Mix mayonnaise and lemon juice well together.
Toss mayonnaise mixture through the salad.
Serve with corned beef.