Moroccan Corned Beef

Pat the corned beef dry and season with salt and freshly ground black pepper.
Heat the olive oil in a heavy casserole dish and brown the corned beef well on all sides.
Remove the meat and add the onions, carrots, celery and garlic. Cook for 5 minutes until lightly softened.
Stir in the tomato paste and cook for 1 minute.
Mix the Gault's Beef Stock Concentrate with the hot water.
Add the chopped tomatoes, stock mixture, orange zest and 2 tablespoons of Gault's Moroccan Seasoning.
Stir well and bring to a gentle simmer.
Return the corned beef to the pot. The liquid should come about halfway up the meat.
Add the chopped apricots.
If part of the corned beef is sitting above the liquid, sprinkle a little extra Gault's Moroccan Seasoning over the exposed surface.
Cover tightly with a lid and cook at 160°C for 3 to 3½ hours.
The corned beef is ready when a fork slides into the thickest part easily and twists without resistance.
Remove the meat from the pot and rest on the bench for 10 minutes before slicing.

Moroccan Wilted Lettuce and Peas

Cook the peas in well-salted boiling water until tender. Drain well.
Melt the butter in a large frying pan and add the Moroccan Seasoning and black pepper.
Add the lettuce and toss for 1 to 2 minutes until just wilted.
Add the peas and toss everything together until well coated.
Taste and adjust the seasoning to your liking. You may want a little more salt, cracked black pepper or even an extra pinch of Moroccan Seasoning.
Serve immediately.

Simon Says:

Pat the corned beef dry before browning and don't rush the colour.
Corned beef can vary in thickness, so start checking after 3 hours rather than relying solely on the clock. A fork should slide in easily and twist without resistance when it's ready.
If the liquid reduces too much during cooking, simply top up with a little hot water.
Always slice across the grain for the most tender result.
If you're lucky enough to have leftovers, they're fantastic in sandwiches, wraps, or warmed through and served with more mashed potato the next day.

Available at Gault

Gault's Moroccan Seasoning and Gault's Beef Stock Concentrate are available online and in store at Gault's Deli.

Special Offer

Want to make this at home?
Use discount code SIMONSPECIAL and get $35 off the Moroccan Corned Beef Bundle.
You'll get: Gault's Beef Stock Concentrate, Gault's Moroccan Seasoning & Simon Gault Multi-Use Grater
The grater alone is one of my favourite kitchen tools. It makes light work of orange zest, garlic, parmesan and so much more.