Ingredients

• 1.5kg (3 1/4lb) corned beef silverside (bottom round), cut in half
• 250ml (1 cup) beer
• 2 oranges, halved
• 1 garlic bulb, crushed
• 1 bay leaf
• 2 sprigs of thyme
• 4 tbsp honey
• 4 tbsp sherry vinegar
• 1 tsp mustard seeds
• 3 star anise
• 2 tsp black peppercorns
• 500ml (2 cups) water
• 1 onion, cut into wedges
• 500g (1lb 2oz) potatoes (or 4 potatoes), quartered
• 500g (1lb 2oz) baby carrots (or 4 carrots cut into batons about 6cm/2 1/2 inches long)
• 200g (7oz) baby turnips (or 1/4 large turnip cut into small chunks)
• 1 small head of cabbage, about 300g (10 1/2oz), cut into wedges

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Instructions

1. Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey, vinegar, spices and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 1/2–3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the centre of the meat. Carefully remove the beef and put it on a cutting board to rest for about for 10 minutes.
2. Add the 500ml (2 cups) of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15–20 minutes until the vegetables are tender. Discard the orange pieces.
3. Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.