Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Corned Beef in Ginger Beer Recipe

  • Servings: 6-8
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes

This recipe provides an easy and unique take on homemade corned beef. Rather than soaking in traditional salt brine, the beef brisket simmers in an onion, apple and ginger beer mixtureThis delicious dish is topped with a ginger and mustard sauce for extra zing, and perfect for your next meal with family or friends.

We like to serve it with traditional corned beef sides: cabbage, potatoes and carrots. 

Ingredients:

For the Beef:

  • 3 lb. lean, New Zealand grass-fed beef brisket (Tip: Look for the Taste Pure Nature Logo)
  • Salt
  • 1 onion, cut into large wedges
  • 1 green apple, peeled and cut into large wedges
  • 4 cups ginger beer

For the Ginger and Mustard Sauce:

  • 1/2 cup butter
  • 2 teaspoons fresh ginger, minced
  • 4 tablespoons white flour
  • 2 cups chicken stock
  • 2 tablespoons Dijon mustard
  • 2 teaspoons brown sugar
  • Salt, to taste
  • Pepper, to taste

For the Glaze:

  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar

Directions:

For the Beef:

  • 1. Rinse the beef brisket in cold water. Pat dry and lightly season with salt. Set aside.
  • 2. Place the onion and apple on the bottom of a large saucepan and top with the brisket. Pour ginger beer over all ingredients in the saucepan.
  • 3. Bring the ginger beer to a boil, cover and simmer for 2 – 2 1/2 hours, or until brisket is tender.

For the Ginger and Mustard Sauce:

  • 4. While the brisket cooks, melt the butter in a saucepan and then pan-fry the ginger in the butter for 2-3 minutes.
  • 5. Add the flour and stir until mixture appears frothy. Gradually add chicken stock to the saucepan and stir continuously until sauce begins to thicken. Add Dijon mustard and brown sugar. Stir until well combined. Remove from heat and season with salt and pepper.

To Finish & Serve:

  • 6. Once tender, remove brisket from the saucepan. Score any remaining fat into diamond shapes.
  • 7. In a small bowl, mix the Dijon mustard and brown sugar together to make a glaze and spread it over the beef brisket.
  • 8. Heat a skillet over medium high heat. Add the coated beef brisket to the skillet and cook 2-3 minutes per side, until coating is golden brown. Remove brisket from the skillet.  
  • 9. Thinly slice the corned beef and drizzle with ginger and mustard sauce. Serve immediately.
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