Ingredients
-
-
2 tablespoons grainy mustard
-
3 tablespoons marmalade
-
1/4 teaspoon ground black pepper
-
2 tablespoons olive oil
-
6 cloves (whole)
-
-
2 eggs (boiled, peeled, broken in chunks)
-
175 g green beans (baby, blanched)
-
500 g tiny new potatoes (steamed)
-
1/2 lemon, juice of
-
1 garlic clove (crushed or minced)
-
1 1/4 kg corned beef
Instructions
- FOR CORNED BEEF.
- Preheat oven to 220°C.
- 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°C 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.