Corned beef

Corned beef with onion sauce and horseradish cream.
Corned beef with onion sauce and horseradish cream. Photo: Murdoch Books

A recipe from the Good Food collection.

Ingredients

1 tbsp oil

1.5 kg piece corned silverside, trimmed

1 tbsp white vinegar

1 tbsp soft brown sugar

4 cloves

4 black peppercorns

2 bay leaves

1 garlic clove, crushed

1 large parsley sprig

4 carrots

4 potatoes

6 small onions

Onion sauce

30g butter

2 white onions, chopped

2 tbsp plain flour

330ml (1⅓ cups) full-cream milk

Horseradish cream

60ml (¼ cup) horseradish relish

1 tbsp white vinegar

125ml (½ cup) cream

Method

1. Heat the oil in a deep, heavy-based saucepan. Cook the meat over medium–high heat, turning until well browned all over. Remove the pan from the heat and add the vinegar, sugar, cloves, peppercorns, bay leaves, garlic and parsley sprig.

2. Pour over enough water to cover. Cover and return to the heat, reduce the heat and bring slowly to a simmering point. Then simmer for a further 30 minutes.

3. Cut the carrots and potatoes into large pieces and add to the pan with the onions. Simmer, covered, for 1 hour, or until tender. Remove the vegetables and keep warm. Reserve 125ml (½ cup) of the cooking liquid.

4. Meanwhile to make the onion sauce, heat the butter in a small saucepan. Cook the onion gently for 10 minutes, or until soft but not browned. Transfer the onion to a bowl. Add the flour to the pan and stir over low heat for 2 minutes, or until the flour is lightly golden. Gradually add the milk and the reserved cooking liquid, and stir until the sauce boils and thickens. Boil for 1 minute, then remove from the heat and stir in the onion. Season to taste.

5. To make the horseradish cream, combine all of the ingredients in a bowl until smooth.

6. Drain the meat from the pan, discarding the remaining liquid and spices. Slice the meat, and serve it with the vegetables, onion sauce and horseradish cream. Garnish with bay leaves if desired.