The trick here is to use the right kind of beef. We can get raw cured or salted beef ("silverside") but I'm not sure what it's called elsewhere. It's probably the same stuff pastrami is made from? Ask your butcher.
Don't be alarmed by the long list of ingredients. They are just flavourings for the stock the meat cooks in.
1.5kg (approx 3lb) joint of corned/silverside beef
2 bay leaves
2 tbsps black peppercorns
2 carrots, sliced
3 sticks celery, sliced
2 leeks trimmed and sliced
1/4 bunch fresh flat-leaf parsley
1 whole bulb garlic, unpeeled, cut in half lengthways and cloves separated
4 sprigs fresh thyme
Preheat oven to 180C
Place beef in a large ovenproof dish and cover with cold water.
Bring to the boil over high heat, remove meat, discard liquid.
Return meat to the dish and add all the other ingredients.
Cover with boiling water, bring to a simmer, cover and put in the oven for 2 1/2 hours or until tender.
When cooked, remove meat and discard the liquid/flavourings. It can't be used as stock or soup as it will be VERY salty.
Delicious hot or cold