How to cook an oyama corned beef
Place the corned beef with the spices and a quartered onion into a pot that is just large enough to hold it.
Cover with water, add a pinch of salt, sugar and a bay leaf.
Bring to a boil then reduce heat to maintain a simmer for 2 – 4 hours depending on the size. Add more water as needed to keep corned beef covered.
Cook until fork tender (when a meat fork is poked in and twisted gently, the meat should give away).
Corned Beef is easily reheated and can hardly be overcooked! Use the leftovers (if there are any!) as you would any ham.