Easy

Corned beef

Name: Corned beef
Yield: 6
Ingredients: 1.5kg piece uncooked corned (pickled) silverside, rinsed; 1 onion; 1 celery stick, coarsely chopped, leaves included; 1 carrot, coarsely chopped; 1 bulb garlic, halved; 2 bay leaves; 1 teaspoon black peppercorns; 1 teaspoon cloves; 50g butter, chopped; 25g plain flour; 1 1/2 tablespoons Wholegrain Mustard; 1/4 cup (60ml) pouring cream; 1/3 cup chopped flat-leaf parsley; 1 bunch Dutch (baby) carrots, peeled, cooked, to serve; 1 bunch baby turnips, cooked, to serve; 250g baby green beans, trimmed, cooked to serve

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Corned beef and vegetables make a hearty week night meal. Remember to save the leftovers for sandwiches the next day!

1.5kg piece uncooked corned (pickled) silverside, rinsed
1 onion
1 celery stick, coarsely chopped, leaves included
1 carrot, coarsely chopped
1 bulb garlic, halved
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon cloves
50g butter, chopped
25g plain flour
1 1/2 tablespoons Masterfoods Wholegrain Mustard
1/4 cup (60ml) pouring cream
1/3 cup chopped flat-leaf parsley
1 bunch Dutch (baby) carrots, peeled, cooked, to serve
1 bunch baby turnips, cooked, to serve
250g baby green beans, trimmed, cooked to serve

Method

1.

Place meat in a large saucepan, add enough water to cover and bring to the boil. Drain. Wipe pan clean and return meat with onion, celery, carrot, garlic, bay leaves, peppercorns, 1 tsp salt and enough water to cover by 5cm. Simmer, partially covered, over medium heat for 2 hours or until meat is tender. Set aside.
2.

Strain the cooking liquid into a clean saucepan.
3.

Heat butter in a pan over low-medium heat. Stir in flour. Remove from heat. Gradually stir in 2 cups strained cooking liquid. Return to heat and stir until mixture boils and thickens. Add cream and bring to the boil. Add parsley and mustard.
4.

Slice meat. Serve with cooked vegetables and sauce.