Corned beef with mustard and parsley

Corned beef with mustard and parsley

By
From
Meat
Serves
6
Photographer
Dean Cambray

This is what I call a good old-fashioned dish. We serve it at La Luna Bistro from time to time and it’s always the first dish on the menu to be sold out. Serve it with hot crusty bread to mop up the lovely buttery broth.

The silverside will make the poaching stock very salty, but it’s fantastically tasty and shouldn’t be wasted. I strain the stock and then dilute it with an equal amount of fresh stock or even water. It can then be used for braising the vegies that accompany the silverside.

Ingredients

Quantity Ingredient
1kg corned silverside

Poaching stock

Quantity Ingredient
2 medium onions, thickly sliced
2 medium carrots, thickly sliced
2 sticks celery, thickly sliced
6 cloves
1 tablespoon fennel seeds
2 bay leaves
2 cups white wine
1 tablespoon black peppercorns

Vegetable braise

Quantity Ingredient
2 litres chicken or vegetable stock
400g white cabbage, finely sliced
400g pumpkin, peeled and diced
6 small potatoes
2 parsnips, peeled and diced
2 medium leeks, sliced
100g butter
2 tablespoons dijon or english mustard
1/4 cup parsley, chopped

Method

  1. Put the silverside into a large casserole dish and add the poaching stock ingredients. Pour on enough cold water to cover generously and bring to the boil. Lower the heat and simmer, uncovered, for 2½ hours.
  2. Lift the silverside out of the braising liquid and transfer it to a deep dish, just large enough to hold it snugly.
  3. Strain the braising stock and add an equal amount of the fresh chicken or vegetable stock. Taste to check that it is not too salty. Pour a little of the diluted stock onto the silverside – just enough to keep it moist – and pour the rest into the rinsed-out casserole dish. Add the cabbage, pumpkin, potatoes, parsnips and leeks and bring to the boil. Lower the heat and simmer for 20–30 minutes, or until the vegetables are tender.
  4. Carve the corned beef into thick slices and add them to the casserole. Simmer gently until the beef is just warmed through then stir in the butter, mustard and parsley and serve with hot crusty bread.
Tags:
Meat
Adrian
Richardson
La
Luna
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