The Olden Dazed
Lemon myrtle and wattle seed are good too. I planted some bush foods amongst the cabinet timbers.I've tried a few different ways of cooking corned beef but always go back to my mum's.
Rinse the beef under cold water then put it in a pot of cold water. Bring the pot to a good boil and let it go for about 30 seconds. Throw that water away and it gets rid of a bit of the salt and most of the scum that forms while it cooks. Put it back in some fresh water but just enough to cover it and a carrot, an onion and a few bay leaves, go low and slow. A pressure cooker is an option for speeding things up.
When the meat is nearly done throw in the carrots you will actually eat, not just use for flavour and your spuds.
While the vegies are cooking melt some butter in a pot and add some plain flour to make a roux, add milk and some of the cooking liquid to make it into the sauce. I'm a fan of hot mustard so I let the sauce cool a bit before I add it, if you prefer a milder mustard cook it with the sauce and let the heat wreck it.
About a year ago I got caught short cooking at a mate's place and didn't have my bay tree. I went bush tucker and swapped it for lemon scented tea tree. It was a worthwhile experiment.
I have tried various methods with corned beef but still prefer to use a pressure cooker. Quicker and as soft as slow cooking without the meat falling to pieces. The double rinse before cooking is a must though as above.
So far this week I made chicken tacos with remnant chicken breasticles sliced and grilled with a mix spice mix, beef rendang and last night a beef pho. The chicken was a bit average and I should have gone full fajita on it. The others be good.