Hāngī-style Boiled Corned Beef (Pāmu Pāmu)

Pāmu Pāmu is a traditional New Zealand dish that features tender corned beef cooked in a Hāngī-style, which involves boiling the meat with a blend of aromatic spices and vegetables.

Gluten Free Dairy Free Main Course New Zealand New Zealand Cuisine Corned Beef Hng Style Cooking
Hāngī-style Boiled Corned Beef (Pāmu Pāmu)

Ingredients

  • 1.5 kg corned beef
  • 2 onions, peeled and quartered
  • 4 carrots, peeled and cut into chunks
  • 4 potatoes, peeled and quartered
  • 1 small cabbage, cut into wedges
  • 6 cloves
  • 6 whole peppercorns
  • 2 bay leaves
  • Water, as needed

Instructions

  1. Place the corned beef in a large pot and add enough water to cover the meat.
  2. Add the onions, carrots, potatoes, cabbage, cloves, peppercorns, and bay leaves to the pot.
  3. Bring the water to a boil, then reduce the heat to a simmer and cover the pot.
  4. Cook for 3 hours or until the corned beef is tender.
  5. Remove the corned beef from the pot and let it rest for 10 minutes before slicing.
  6. Serve the Pāmu Pāmu with the cooked vegetables and a side of mustard or horseradish sauce.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cutting board Knife Serving platter

Tools

Stovetop

Serving suggestions

Serve the Pāmu Pāmu with steamed greens and mashed kumara for a complete New Zealand meal.

Tips & tricks

For added flavor, you can use beef stock instead of water for boiling the corned beef.

Cost

$25