Corned Beef, Vegetables and Kamokamo Pickle

Corned Beef, Vegetables and Kamokamo Pickle

This comfort food classic will warm you up on a winter’s night. You can skip all your rare and costly ingredients this time, and just serve a big plate of well made sliced corned beef with marvelous Kamokamo pickle and amazing New Zealand winter vegetables, steamed and generously seasoned with butter. Use remaining meat and Kamokamo pickle to make a delicious sourdough sandwiches.

Ingredients: (4-6 serves)

1.5kg piece uncooked corned (pickled) silverside, rinsed

750 ml dark stout beer

1 large brown onion, peeled

15 black peppercorns

8 bay leaves

7 cloves

7 allspice

1/2 cup brown sugar or honey

Steamed vegetables:

1.5 kg of assorted vegetables: baby carrots, Brussel sprouts or cabbage, baby potato, kumara, NZ yam (washed and drained)

2 Tbs salted butter

To serve: Manaaki kamokamo pickle


Place rinsed corned silver-side in a large stockpot, add enough water to cover and bring to the boil. Drain.

Wash stockpot and return meat with onion, bay leaves, and spices. Add dark stout and enough water to cover the meat by 5cm. Simmer, tightly covered, over low heat for 2.5 hours or until meat is tender (50 minutes cooking time per each 500g). The best way to check if the meat is done is to use a meat thermometer. We recommend cooking corned beef to an internal temperature of 88-96°C.

Once cooked, remove meat from the pan, cover and set aside for 15 minutes.

Meanwhile, steam the prepared vegetables until soft, then transfer them to a large bowl, add salted butter and toss gently.

Slice meat. Serve with steamed vegetables and Kamokamo pickle.

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