I love corned beef however been caught up in the cheap supermarket stuff for far too long.  Couple of weeks ago I said to Maggie, this one has no flavour.

Found out the Gatton Butcher does his own so went for a look and selected a nice chunk from his window.

Was very, very different and I could actually taste the saltiness which I like.  The white sauce was mustard and black pepper infused and the potato bake left over from last night.

Tomorrow night going to make corn beef and potato pie although will do them in the form of a pasty.

Oh the butcher had some very nice pieces of pickled pork. I will grab some next time.

Have u thought about making ur own corned beef? The supermarket stuff is all injected watered down tasteless stuff. I dry cure my bacon and ham but have also cured smaller topside beef the same way for corned beef. It’s a process but it’s not that hard to do.

No, never thought of making my own actually.

Had a surprise today and at IGA of all places.  Was looking through the meat section and Lo and behold they had corned brisket.  Corned beef here has always been silverside so I was pleasantly surprised.

They were flat sections of brisket and I couldn’t resist it.  I recall in days gone by when we used to buy corned brisket rolled and I still recall those nice rounds of meat.

Cooked it for dinner and was very very tasty.

I cooked a lump of corned beef a few days ago and did something different although I do recall my Mum doing this with tinned corned beef.

All I did was make a batter, dip slices in it and fried it.  Maggie had never had it before and was quite impressed at the flavour.

We both did agree though that one slice that thick would have been enough.   

Done the same last year will never buy another one. Full salt with a good layer of fat onthe top. Cheerx

Use too do my own but find the foodland/IGA bits here are good and tasty, same with there pickled pork when it is in stock. Agree that salt reduced  stuff is crap. Needs a nice fat cap for flavour as well.