Slow cooked corned beef with mustard sauce

For the beef:
Rinse the corned silverside in cold water.
Place in a crockpot with a litre of cold water, an onion peeled and quarter, a couple of carrots roughly chopped, an apple cored and quartered (if you have one), a splash of cider vinegar and some honey or brown sugar or golden syrup.  If you don't have any of those things just the water will be fine.
Turn the crockpot on low as you leave the house in the morning and to warm once you get home until you are ready to serve.
Lift the meat from the liquid, slice thinly and serve with mustard sauce and seasonal vegetables or a salad.

For the mustard sauce:
  1. 1 egg
  2. 1/4 cup sugar
  3. 1 Tablespoon grainy mustard
  4. 1 Tablespoon plain flour
  5. Salt and pepper
  6. 1/4 cup vinegar (whatever type you have is fine)
  7. 1 cup of liquid from the crockpot
Sauce can be made in the microwave or on the stove top

In the microwave
Beat the egg, sugar and mustard in a microwave bowl or jug.  Stir in the flour and salt and pepper.  Add the vinegar and cooking liquid (or equivalent amount of vegetable or chicken stock if you prefer).  Beat to combine.  Cook on high for 1 minute, stir and cook for another minute.  Repeat until sauce is thick and glossy.

On the stove top
Beat the egg, sugar and mustard in a small pot.  Stir in the flour and salt and pepper.  Add the vinegar and cooking liquid (or equivalent amount of vegetable or chicken stock if you prefer).  Beat to combine.  Heat over a low heat, stirring until the sauce thickens and bubbles.

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