Corned Beef — the Salty Dinnertime Classic

Tender, simmered corned silverside served with sweet vegetables and a creamy mustard-parsley sauce.

Ingredients

• 1.5kg piece uncooked corned (pickled) silverside, rinsed
• 1 onion, peeled
• 1 celery stick, coarsely chopped, leaves included
• 1 carrot, coarsely chopped
• 1 bulb garlic, halved
• 2 bay leaves
• 1 tsp black peppercorns
• 1 tsp whole cloves
• 50g Salted Butter
• 25g White Plain Flour
• 35.10 gm wholegrain mustard
• 60ml cream
• 82.50 ml 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

Method

• 1

  Step 1: Blanch and simmer the corned beef

  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, 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.

• 2

  Step 2: Strain the broth

  Strain the cooking liquid into a clean saucepan.

• 3

  Step 3: Make the mustard cream sauce

  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 mustard and cream and bring to the boil. Add parsley.

• 4

  Step 4: Slice and serve

  Slice meat. Serve with cooked vegetables and sauce.

Tips

• **Sauce consistency:** If the sauce thickens too much, loosen with a little extra strained cooking liquid.
• **Storage:** Cool leftovers, then refrigerate meat and sauce in separate airtight containers for up to 3–4 days. Reheat gently (sauce over low heat to prevent splitting).

Nutrition (per serving, estimate)