There are a few different ways to make corned beef in the Bunyip’s Thermopot but this is by far my favourite.
1.25 litres of dry ginger ale
2 1/2 cups of rice
4 Cups or water.
Brown corned beef on all sides in the large saucepan.
Add the dry ginger ale.
Add water to cover.
Bring to the boil and then keep at a slow boil for about 20 minutes.
At this point I usually pre-heat the Bunyip’s Thermopot by boiling the kettle and poring the boiled water directly into the outer pot. Remember to empty the outer pot of water before you add the saucepans of corned beef and rice.
Boil 2 1/2 cups of rice in 4 cups of water for 2 minuets in the small saucepan.
Put both saucepans in the Bunyip’s Thermopot for 3 to 6 hours.
Fluffy rice and perfectly cooked Corned Beef every time.