Traditionally in Mauritius we make this with corned mutton which has a much stronger flavour and Iove it but I love corned beef as well and in the UK this is readily available and easier to get hold of. To be honest with you I love most tinned things, sardines, mackerel, anchovies and I suppose it's mostly out of nostalgia
A key achievement of the Forum has been to reduce the live export of calves by 90%: now just 2% of dairy calves born in Britain are exported live abroad. Professor John Webster, Emeritus Professor of Animal Husbandry at the University of Bristol speaking at the Calf Forum event emphasised that despite the title of the Forum, it's not about exports but alternatives.
The recent laboratory development of an in-vitro beef burger created from stem cells is causing quite a buzz amongst consumers. Most people's first reaction is one of disgust and trepidation. And then the many questions: how can I eat meat that was grown in a lab made possible only by human engineering?
Once I'd brought the cow up to the kitchen I took it to the butchery room where three of us started the break down process, which means separating the primal cuts from the bone and utilising the secondary cuts for charcuterie. There's way more to it than I had thought - from the brining of the meats to the spice salt cures and the rest!