• Serves 6
  • 90 minutes
  • Difficulty Easy
  • 8 Ingredients


Left overs are great hashed into omlettes or diced into soups.

Ingredients (serves 6)

  • 1 Piece of Corned Beef - rinsed under cold water
  • 1 tablespoon Suage
  • 6 Cloves
  • 2 Bay Leaves
  • 6 Peppercorns
  • 2 Tablespoons Port or Sherry
  • 3 Carrots, quartered
  • water to cover


  1. In a large saucepan add all ingredients except carrots. Slowly bring to the boil, then simmer for ten minutes.
  2. Wrap the saucepan in a towel, and allow to sit for about an hour.
  3. Add the carrots, simmer until the carrots are soft. Serve with the carrots, cabbage and mashed potatoes.


This was my Mum in Laws receipe. If you went to her place for tea you could smell it cooking halfway down the street!

  • I love corned beef, but what is suage?


  • Never tried making this before, and now I can, thanks!


  • Yum, such a treat in winter. I’ve taken to cooking mine in the slow cooker these days. Set and forget, so good


  • This is the only meal all five of us eat… at least the meat is not the sides.


  • Thanks for your corn beef recipe ,it reminds me of my childhood!


  • I wonder if this would be slow cooker suitable?


  • I’ve only attempted corn beef once or twice.


  • Minus the cloves, I think this sounds delish.


  • Thanks again for sharing; made and loved.


  • Thanks for sharing this recipe; love corned beef and mashed potato.


  • I’ve never tried corned beef this way I will next time


  • Haven’t had corn beef in years. Mum used to make it heaps.


  • also i just wanted to say that this is great for sandwiches or mix up the leftovers with gravy and eat with toast or in a roll. great for lunch


  • i love corned beef and so do the kids


  • We all love corned beef in the slow cooker – melts in our mouths – thanks for your recipe.


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