Take whatever you think about corned beef and set it aside. This humble and cost-effective recipe is utterly delicious and perfect for the cooler months. Leftover corned beef makes an excellent Reuben sandwich, or add it to a hearty cabbage soup.
Prep time 20 minutes
Cook 3 hours 20 minutes (plus resting)
- 1kg corned silverside, rinsed
- 1 onion, halved, each half studded with a clove
- 1 carrot, cut into chunks
- 2 tablespoons malt vinegar
- 5 thyme sprigs
- 2 fresh bay leaves
- 2 pieces of peeled lemon zest
- 5 juniper berries
- 2 teaspoons whole black peppercorns
- Finely chopped ﬂat-leaf (Italian) parsley and ﬁnely grated fresh horseradish, to serve
- 50g butter, chopped
- 50g (1/3 cup) plain (all-purpose) flour
- 500ml (2 cups) milk
- 1 tablespoon ﬁnely grated fresh horseradish, or 1 tablespoon horseradish paste
Serving suggestion: roasted baby beetroot, baby potatoes and baby carrots and steamed greens such as peas or broccolini.
1. Combine the silverside in a large saucepan with the vegetables, vinegar, herbs, lemon zest, spices and enough cold water to cover generously. Bring to the boil, reduce heat to low, then cover and simmer, skimming the surface occasionally, for 3–3¼ hours until the meat is very tender. Drain, discarding the liquid, and set the meat aside to rest for 10 minutes.
2. While the beef rests, make the horseradish white sauce. Melt the butter in a saucepan over medium–high heat, stir in the ﬂour and stir for 1–2 minutes until sandy in texture. Gradually whisk in the milk to combine, then bring to a simmer and cook, whisking constantly, for 2–3 minutes until slightly thickened and the mixture no longer tastes ﬂoury. Season with salt and pepper and stir in the horseradish.
3. Thinly slice the corned beef across the grain and serve with the horseradish white sauce, scattered with parsley and extra horseradish.