I love corned beef, I don't love that white sauce that is often served with it. So I have come up with an alternative - that takes this winter warming recipe to the next level.
Not only is there not a drop of that gluppy white sauce in site, but I have glazed and crisped up the outside of that tender corned beef to make it YUMMY. Think about how wonderful a Christmas ham is when you glaze it - well this corned beef is just as good!
CARAMELISED CORNED BEEF
1kg of corned beef
2 brown onions
2 carrots
2 zucchini
8 - 10 baby potatoes (depending on size)
1/4 cup of red wine vinegar
1/2 cup of brown sugar
2 bay leaves
2 teaspoons of plain flour
2 teaspoons of seeded mustard
2 teaspoons of butter
salt and pepper
Place the corned beef in a deep saucepan. Add the quartered onions, red wine vinegar, half of the brown sugar, and bay leaves. Season with salt and pepper before covering with cold water and bringing to the boil. Reduce to a simmer and leave simmering for 90 minutes.
Place a lid on the corned beef and allow to rest for 30 minutes.
Into a baking tray place the veggies and the corned beef (save that magical simmering liquid). Add the butter and remaining brown sugar to the pan and bake for 40 minutes at 180 degrees.
Remove the corned beef and veggies from the pan, cover with foil and allow to rest. Place the baking tray onto the stove at a low heat. Cook off the flour before adding the seeded mustard and slowly adding the simmering liquid (including the softened onion pieces) to make a delicious gravy.
Not only is there not a drop of that gluppy white sauce in site, but I have glazed and crisped up the outside of that tender corned beef to make it YUMMY. Think about how wonderful a Christmas ham is when you glaze it - well this corned beef is just as good!
CARAMELISED CORNED BEEF
1kg of corned beef
2 brown onions
2 carrots
2 zucchini
8 - 10 baby potatoes (depending on size)
1/4 cup of red wine vinegar
1/2 cup of brown sugar
2 bay leaves
2 teaspoons of plain flour
2 teaspoons of seeded mustard
2 teaspoons of butter
salt and pepper
Place the corned beef in a deep saucepan. Add the quartered onions, red wine vinegar, half of the brown sugar, and bay leaves. Season with salt and pepper before covering with cold water and bringing to the boil. Reduce to a simmer and leave simmering for 90 minutes.
Place a lid on the corned beef and allow to rest for 30 minutes.
Into a baking tray place the veggies and the corned beef (save that magical simmering liquid). Add the butter and remaining brown sugar to the pan and bake for 40 minutes at 180 degrees.
Remove the corned beef and veggies from the pan, cover with foil and allow to rest. Place the baking tray onto the stove at a low heat. Cook off the flour before adding the seeded mustard and slowly adding the simmering liquid (including the softened onion pieces) to make a delicious gravy.
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