Corned Beef & Carrots

Description: This corned beef has flavoursome ingredients added to the cooking water and is then cooked slowly to ensure a delicious winter dish - enjoy with a mustard sauce, potatoes and just-cooked carrots.

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5mins

135mins

ingredients

Fresh

1.5kg corned beef
1 onion
1 lemon
2 stk celery
1 bouquet garni
2 carrot & potato

Pantry

8 clove
10 peppercorn
1 whole nutmeg
2Tb brown sugar
3 bayleaf

method

1 Peel the onion, grate the lemon rind and juice the lemon to give 2Tb juice. Roughly chop celery, including leaves into 8cm pieces.
2 Place the corned beef in a large sauce, add all ingredients except carrot and potato and cover with cold water
3 Bring to the boil very slowly (this will take about 10-15 minutes) and then cook for 2 hours (add or subtract 30 minutesfor each 500gm variation in the weight of the beef).
4 Peel and quarter potatoes, wash and trim carrots and halve lengthways. Add the potatoes to the beef about 20 minutes before beef is ready, and carrots with 10 minutes to go
4 Serve warm with mustard (see below) or white sauce and steamed greens of your choice.

tips

Make a bouquet garni from fresh parsley, thyme, rosemary (or your choice of fresh herbs) tied with kitchen string, or wrapped in a piece of muslin.
For mustard sauce: Melt 2Tb butter in a saucepan, stir in 2Tb plain flour and 1ts mustard powder. Cook, stirring, for 2 minutes. Add 4Tb cooking liquid from the corned beef and approx 1 cup milk. Stir to form thick sauce - adjusting amount of milk to suit the consistency you would like. Or see Mustard Sauce recipe link below.

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