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Corned beef with horseradish bearnaise

Name: Corned beef with horseradish bearnaise
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 6
Ingredients: 1kg piece corned silverside (uncooked), rinsed; 2 bay leaves; 4 thyme sprigs; 5 dried juniper berries; 2 teaspoons peppercorns; 1 onion, quartered; 1 carrot, roughly chopped; 2 tablespoons malt vinegar; Chopped mustard fruits, to serve; 2 tablespoons tarragon vinegar; 2 eschalots, chopped; 3 egg yolks; 120g unsalted butter, softened; 1-2 tablespoons fresh horseradish, to taste; 1 tablespoon chopped tarragon leaves; 2 tablespoons white wine; Chopped baby vegetables, to serve; Chopped flat-leaf parsley, to serve

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15m

3h 30m

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Corned silverside is a delicious dinner for your whole family with leftovers for sandwiches the next day.

1kg piece corned silverside (uncooked), rinsed
2 bay leaves
4 thyme sprigs
5 dried juniper berries
2 teaspoons peppercorns
1 onion, quartered
1 carrot, roughly chopped
2 tablespoons malt vinegar
Chopped mustard fruits, to serve

Horseradish bearnaise

2 tablespoons tarragon vinegar
2 eschalots, chopped
3 egg yolks
120g unsalted butter, softened
1-2 tablespoons fresh horseradish, to taste
1 tablespoon chopped tarragon leaves
2 tablespoons white wine
Chopped baby vegetables, to serve
Chopped flat-leaf parsley, to serve

Method

1.

Place beef in a large saucepan with herbs, spices and vegetables. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer, skimming surface occasionally, for 3 hours or until meat is very tender.
2.

About 30 minutes before beef is done, make the bearnaise. Place vinegar, wine and eschalot in a pan over medium heat. Cook for 2-3 minutes until reduced to 1 tablespoon. Strain into a heatproof bowl, then cool slightly. Add egg yolks, then set bowl over a pan of simmering water (don't let bowl touch water). Whisk until pale, then slowly whisk in butter, 1 tablespoon at a time, until mixture thickens. Remove bowl from heat, then stir in horseradish and tarragon. Season, then keep in a warm place until ready to serve.
3.

Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with baby vegetables and sauce, scattered with mustard fruits and parsley.