Corned Beef With Sweet Mustard Sauce

15 Ingredients

Number of servings

3teaspoons raw sugar
2teaspoons mustard powder
3teaspoons plain flour
10grams butter, chopped
2 dried bay leaves
3 carrots, quartered lengthways
1 medium onion, quartered
1/2 cup continental parsley leaves, chopped (optional to garnish)
1.50kilograms beef corned silverside, rinsed
1teaspoons black peppercorns
2teaspoons wholegrain mustard
1kilograms baby potatoes, boiled (to serve)
1 free range egg
2tablespoons organic cider
2 garlic cloves, bruised and unpeeled

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place beef in a large casserole pan add enough water to cover by 5cm and bring to the boil. Skim surface. Add onion, garlic, bay leaves and peppercorns. Reduce heat, simmer, partially covered, over medium heat for 1 hour. Add the carrots and cook for further 10-12 minutes. Remove from heat. Stand in liquid while making the sauce.

Step 2 of 3

Combine butter and flour in a small bowl to create a paste. Whisk egg, vinegar and sugar in a small bowl. Strain 11/4 cups of the beef cooking liquid into a small saucepan. Whisk in egg mixture, place over medium-low heat. Whisk in mustards and flour paste. Cook, whisking, for 3-4 minutes or until sauce thickens. Pour into a jug.

Step 3 of 3

Remove meat from cooking liquid and slice. Serve with carrots and potatoes; with mustard sauce to the side. Garnish with parsley, if using. Tip 1: Do not boil the meat or it will become stringy and dry. Adjust the heat throughout the cooking process so that it is a gently simmering. Tip 2: As a guide corned beef takes about 20 minutes per 500g. Tip 3: Allow the meat to stand in the cooking liquid for about 15 minutes once off the heat. This will keep it from drying out while making the sauce.