A few years ago I decided to try and come up with a good corned beef recipe, it took quite a few times to get it right but boy was it worth it. Historically it is a very old way to preserve beef and was a favourite at the dinner table in Ireland for years. It fell out of favour for a number of years but like all good things, they make their way back even stronger. Try this out, the secret I find was to keep the beef in the brine for at least eight days and if you can't get your hand on saltpeter don't worry just add an extra 100g of salt instead.
2kg of Beef, (top side or eye of the round)
5 liters of cold water
375g of salt
3 sprigs of thyme
1 bulb of garlic cut in half
10 juniper berries
50g brown sugar
200g Black Treacle
Dissolve the salt, sugar and saltpeter in the cold water, add the thyme, juniper berries and garlic. Add the beef and leave it in the solution for at least eight days.
Slowly boil the beef in clean water for 2 hours or until it is nice and tender, serve with creamy mash potatoes, cabbage and a large bottle of Stout