by Farzana Kumandan (@sprinklesandspicect)
Corned beef (preferably the eye piece)/ Corned Tongue
(You can cook them together or separately)
1 large potato
3 bay leaves
4 all spice
1 tablespoon Sprinkles and Spice Pepper Roast Spice or replace with bbq spice, peppercorns/ coarse black and white pepper.
Method for the Stove Top
Peel and roughly chop the veg.
Fill a large pot with cold water and add all your ingredients (water must cover the corned meat)
Once it boils, turn down to a medium heat. Allow it to simmer on a slow boil for 3hrs.
Be sure to keep topping up the water, ensuring the corned meat is completely submerged in water. Once it starts to cook you, it will start floating to the top.
After 3 hours remove the meat from the water and transfer to a glass dish.
Lightly cover with foil and enjoy (do not refrigerate) leave it fresh to enjoy on Eid Morning
Method for the Wonderbag
Same as above, but as soon as it boils, cook for 15 minutes -½ hour and transfer to your wonderbag and allow to slow cook overnight.
Method of the Instant Pot
Add all your ingredients to the Instant Pot and add water until just below the max line.
Cook on high pressure for 1 hour with natural release.
Remove the meat from the water and transfer to a glass dish.
Lightly cover with foil and enjoy (do not refrigerate) leave it fresh to enjoy on Eid Morning.
Leg of lamb
Mechoui-style roasted lamb