Corned beef with mustard cream

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preparation time: 25 minutes
cooking time: 2 hours 15 minutes
serves: 6

1.5kg piece corned beef (silverside)

1 onion, halved

4 whole cloves

1 teaspoon black peppercorns

1 bay leaf

2 tablespoons white vinegar

2 tablespoons brown sugar

1kg chat potatoes

1 tablespoon olive oil

1 garlic clove, crushed

1 cup each shredded cabbage, cavolo nero and silverbeet

Mustard cream

1/2 cup sour cream

1-2 teaspoons wholegrain
mustard, to taste

1 teaspoon honey

1. Place the meat into a large saucepan and cover with cold water. Cover and bring slowly to the boil over medium heat. As soon as it comes to the boil, turn off the heat and drain well. Lift the meat out and set aside while you wash out the pan.

2. Return the meat to the pan. Cover again with fresh cold water, and add the onion, cloves, peppercorns, bay leaf, vinegar and sugar. Cover and bring slowly to the boil over medium heat. Reduce the heat to low and simmer, covered, for 2 hours.

3. Carefully lift the meat from the pan. Place onto a plate and cover loosely with foil. Bring the liquid to the boil again, and add the potatoes. Cook for 10 minutes, until tender. Drain and cut into halves or quarters, and toss with the butter and parsley.

4. Heat the oil in a deep frying pan. Add the garlic and cook for about 30 seconds over medium heat, then add the greens and toss for a few minutes, until wilted. Season to taste.

5. To make the mustard cream, combine the sour cream, mustard and honey, and season to taste.
Slice the beef and serve with the vegetables and mustard cream.

note: just use one or two types of greens if you like, adding up to about 3 cups.