Corned Beef



Corning beef was in the past a way to preserve meat before refrigeration was invented. Beef was preserved by dry rubbing salt directly onto the surface of the meat or by submersing the cuts in a salt and water solution. However over time craftsman developed their own unique recipes moving from the necessity of preserving beef to wanting to create this fantastic traditional dish. Five generations on we believe our corned beef is top notch nosh served typically with potatoes, cabbage and turnip.

It is fantastic served cold in a sandwich with some mustard.

We recommend 1/2lb (227g) per person

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Simply place the corned beef joint (2lb piece) in a saucepan and cover with cold water.
Bring the water to the boil. As soon as the water starts to bubble reduce the heat. Simmer at the lowest heat for 90 minutes. Remove from the water, rest and carve.