Corned Beef in Ginger Beer

bowl Serves 6-8


  • 1.5kg Quality Mark Corned Beef Silverside
  • 1 onion, skinned and cut in wedges
  • 1 Granny Smith apple, peeled and cut in wedges
  • 4 cups ginger beer
  • 1 Tbsp Dijon mustard
  • 1 Tbsp brown sugar
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  • Rinse beef in cold water. Place onion and apple in a large saucepan and stand beef on top, pour ginger beer over. Bring to the boil, cover and simmer gently for 2-2½ hours until tender.

  • Remove beef and score fat into diamond shapes. Mix mustard and brown sugar together and spread over. Grill 4-5 minutes until golden. Serve with the Ginger and Mustard Sauce.

  • Ginger and mustard sauce:

  • 2 tsp minced ginger

  • 50g butter

  • 4 Tbsp flour

  • 2 cups Campbells Real Chicken Stock

  • 2 Tbsp Dijon mustard

  • 1-2 tsp brown sugar

  • Gently pan-fry ginger in the butter for 2-3 minutes. Stir in flour and cook till frothy. Gradually add stock, stirring continuously until sauce thickens. Mix in mustard and brown sugar. Season with salt and pepper.

By Beef + Lamb New Zealand

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