This recipe is just amazing. I don't cook corned beef very often, it is not part of my cultural heritage and it is usually my husband who makes it. I really liked this not so traditional way with the salsa verde and the mustardy veggies. It was delicious and very comforting for a winter night. 😍😜
INGREDIENTS
For the corned beef
1.5kg corned beef, rinsed
2 carrots, roughly chopped
3 celery stalks, roughly chopped
2 brown onions, roughly chopped
1 garlic bulb, cut in half
1 bunch of parsley stalks, roughly chopped (reserve leaves for the salsa verde)
1 tsp black peppercorns
2 fresh bay leaves
6 thyme sprigs
For the vegetables
1.5kg corned beef, rinsed
2 carrots, roughly chopped
3 celery stalks, roughly chopped
2 brown onions, roughly chopped
1 garlic bulb, cut in half
1 bunch of parsley stalks, roughly chopped (reserve leaves for the salsa verde)
1 tsp black peppercorns
2 fresh bay leaves
6 thyme sprigs
For the vegetables
1 red onion, sliced
1 tsp salt flakes
1 tsp vinegar
8 large potatoes, peeled and thickly sliced
4 carrots, peeled and thickly sliced
80g frozen peas
200ml cream
2 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
salt flakes and freshly ground black pepper
Salsa verde
3 handfuls of Italian parsley, chopped
3 handfuls of mint, chopped
3 Tbsp capers
3 gherkins, chopped
2 garlic cloves, chopped
2 tsp Tabasco sauce
120ml extra virgin olive oil
METHOD
Combine the beef, carrot, celery, brown onions, parsley, peppercorns, bay leaves and thyme in a stockpot or large saucepan.
Cover with cold water and simmer for 1 1/2 hours until tender.
Take off the heat and keep warm.
Place the red onion in a bowl, add salt and vinegar and leave to soften for 10 minutes. Drain the liquid.
Boil the potatoes and carrots in salted water for 15-20 minutes. Add the peas when there is 3 minutes left to the end of the cooking. Drain well.
Combine the carrots, potatoes, red onion and peas in a frying pan over medium heat, add the cream and mustards, season and toss.
To make the salsa verde, add all the ingredients into the bowl of a food processor and whiz until they are blended yet still chunky.
Cut the corned beef in 5 mm slices and serve with generous amounts of potato and carrot and some salsa verde.
Serves 6
TIP
Leftover meat can be kept in the poaching liquid in the fridge and reheated in the liquid.
1 tsp salt flakes
1 tsp vinegar
8 large potatoes, peeled and thickly sliced
4 carrots, peeled and thickly sliced
80g frozen peas
200ml cream
2 Tbsp Dijon mustard
1 Tbsp wholegrain mustard
salt flakes and freshly ground black pepper
Salsa verde
3 handfuls of Italian parsley, chopped
3 handfuls of mint, chopped
3 Tbsp capers
3 gherkins, chopped
2 garlic cloves, chopped
2 tsp Tabasco sauce
120ml extra virgin olive oil
METHOD
Combine the beef, carrot, celery, brown onions, parsley, peppercorns, bay leaves and thyme in a stockpot or large saucepan.
Cover with cold water and simmer for 1 1/2 hours until tender.
Take off the heat and keep warm.
Place the red onion in a bowl, add salt and vinegar and leave to soften for 10 minutes. Drain the liquid.
Boil the potatoes and carrots in salted water for 15-20 minutes. Add the peas when there is 3 minutes left to the end of the cooking. Drain well.
Combine the carrots, potatoes, red onion and peas in a frying pan over medium heat, add the cream and mustards, season and toss.
To make the salsa verde, add all the ingredients into the bowl of a food processor and whiz until they are blended yet still chunky.
Cut the corned beef in 5 mm slices and serve with generous amounts of potato and carrot and some salsa verde.
Serves 6
TIP
Leftover meat can be kept in the poaching liquid in the fridge and reheated in the liquid.
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