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Food and Drink

Corned beef and vegetables recipe

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

16 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 tsp black peppercorns

– 1 tsp cloves

– 50g butter, chopped

– 25g plain flour

– 1 1/2 tbsp 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 (see notes), cooked, to serve

– 250g baby green beans, trimmed, cooked to serve

4 Methods

Step 1

Place meat in a large saucepan, add enough water to cover and bring to a boil. Drain. Wipe pan clean and return meat with onion, celery, carrot, garlic, bay leaves, peppercorns, cloves, 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.

Step 2

Strain the cooking liquid into a clean saucepan.

Step 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 a boil. Add parsley and mustard.

Step 4

Slice meat. Serve with cooked vegetables and sauce.

source – cooking365coza

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