Corned beef isnt necassirly the most popular, but this receipe is mouthwatering delicious for the whole family to try something new. Pop into one of our stoared and pick up some very afforadable silverside corned beef!

 

 

  • Ingredients:
  • 1.5kg silverside or brisket corned beef
  • 1 carrot
  • 2 celerey sticks
  • 2 leeks
  • 1 tsp peppercorns
  • Parsnip Mash
  • 0.5kg potatoes, peepled and chopped
  • 0.5kg parsnips, peeled and chopped
  • 125ml mixture of milk and cream
  • Knob of butter
  • Salt and black pepper
  • Irish Mustard and Cider sauce
  • 50g butter
  • 25g flour
  • 1tbsp mustard
  • 250ml mixture cooking liquid and dry cider
  • Dash of cream
  • 2tbsps scallions (spring onions), chopped

     Serves

  • 6


Method
Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg or until the meat is tender. Leave in the liquid until ready to serve.

While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.

To make the sauce
Melt the butter, stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and scallions and taste for seasoning.

Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.