Corned beef & white sauce
Serves: 6 | Preparation time: 20 minutes | Cooking time: 120 minutes
1.2kg piece Tasman corned beef silverside
1 onion, peeled, studded with 6 cloves
2 bay leaves
2 tbsp brown sugar
60ml (¼ cup) malt vinegar
12 small new potatoes
Steamed greens, to serve
Horesradish & Parsley White Sauce:
30g unsalted butter
1 ½ tbsp plain flour
430ml (1 ¾ cups) milk
1 tbsp horseradish cream
2 tbsp finely chopped fresh parsley
- Rinse the corned silverside in cold water to remove any surface brine. Place the corned silverside in a large heavy based pot, large enough for the meat to be completely submersed in water. Cover the silverside with cold water.
- Place over a low heat and bring to just a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion with cloves, bay leaves, sugar and vinegar.
- Partially cover and keep the heat at simmering point, small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
- Cook until the silverside is tender, about 1 ½ - 2 hours, adding potatoes for last 30 minutes of cooking time. A fork should easily penetrate the centre of the meat and potatoes should be tender.
- Meanwhile to make the sauce, heat butter in a medium saucepan over medium heat. Add flour and cook stirring, for 1 minute. Gradually start adding milk, stirring constantly until all the milk is combined and sauce is smooth. Cook stirring, until sauce comes to the boil and thickens, simmer for 2 minutes. Stir through horseradish and parsley, season to taste with salt and pepper.
- Slice silverside against the grain. Serve with the potatoes, steamed greens and drizzle with the horseradish sauce.
- Cooking the potatoes in the braising liquid adds flavour to the potatoes.
- Chopped fresh chives also work well in the horseradish sauce.
- You can substitute the butter with olive oil spread and milk with soy milk in the sauce for a dairy free version.