Slow Roast Corned Beef

• Corned Beef
• 2 tablespoons grainy mustard
• 3 tablespoons marmalade
• 1/2 lemon, juice of
• 1 garlic clove (crushed or minced)
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 1/4 kg corned beef
• 6 cloves (whole)
• Salad
• 2 eggs (boiled, peeled, broken in chunks)
• 175 g green beans (baby, blanched)
• 500 g tiny new potatoes (steamed)
• 1/2 cup mayonnaise (whole egg)
• 1/2 lemon, juice of

1. FOR CORNED BEEF.
2. Preheat oven to 220u0b0C.
3. Combine grainy mustard, marmalade, lemon juice, garlic, ground black pepper and olive oil in a small bowl and mix well together.
4. Place beef in a baking dish.
5. Make 6 small slits in the beef and poke a whole clove in each one.
6. Smother the corned beef with the marmalade mixture.
7. Put into oven and roast for 10 minutes, drop temperature to 140u0b0C and roast for a further 3 hours, basting occasionally.
8. Remove from heat and let rest, covered in foil, for 30 minutes.
9. Serve with salad.
10. FOR THE SALAD.
11. Place eggs, beans and potatoes in a bowl.
12. Mix mayonnaise and lemon juice well together.
13. Toss mayonnaise mixture through the salad.
14. Serve with corned beef.

beef, grainy mustard, marmalade, lemon, garlic, ground black pepper, olive oil, beef, salad, eggs, green beans, mayonnaise, lemon

Taken from www.food.com/recipe/slow-roast-corned-beef-213676 (may not work)