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Corned Beef with Coleslaw & Piccalilli

We cook our corned beef long and slow, with juniper berries, apple cider vinegar, onion, carrot, celery, black pepper, and love. Teamed with freshly steamed potatoes, finely chopped chives, and as the weather is still so warm, let's pair it with a good old Aussie coleslaw! It is an oldie but a goodie, YUM! Small: 440g serves 1 adult Medium: 880g serves 2 adults Large: 1.6kg serves 4 adults Preparation, Cooking, and Serving Instructions. Keep Refrigerated. Microwave: Loosen tray lid. Heat on high until steaming hot, allow to sit 2 mins before serving. Note: Microwave times may vary depending on model. Small Tray: approx 3 mins Medium Tray: approx 5 mins Large Family Tray: approx 15mins Oven: Pre-heat 160c, remove lid and cover with foil. Heat through until piping hot (75c and above) allow to stand 2 mins before serving. For best results use the microwave. Enjoy!

ContainsEgg, Milk

Sizes

Dietaries

Gluten free
Nut free

Ingredients

Beef-Corned, Sour cream (Milk), Seeded Mustard-Millle, Garlic peeled, Apple, Washed Potato, Red capsicum, Green Capsicum, Onion-Red, Mayonnaise (Egg), Apple cider vinegar, Onion, Carrot, Black pepper, Red Cabbage, Dijon mustard-Maille

CONTAINS: Egg, Milk.

Preparation and storage notes

Keep Refrigerated.
Microwave for best results on high until hot, allow to sit 2 mins before serving. Oven, pre-heat to 160c, remove tray lid, heat 10 to 20 min until hot. Cover with foil if the contents are drying out.

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Corned Beef with Coleslaw & Piccalilli - Avon River Farmhouse - Avon River Farmhouse | Tasty Farmhouse home-cooked meals | Cookaborough