Some recipes spark nostalgia more than others, corned beef is a classic winter favourite that brings back childhood memories for many. Whether you loved it or hated it at the time, it might be worth revisiting as an adult. Tastebuds do change as you age and whether it’s a dish full of nostaliga for you or something you could have grown to love, this tender salty beef with potatoes and carrots is a a delicious meal that works beautifully as leftovers the next day in a sandwich, in a jaffle or cold by itself.
And let’s not forget, leftover corned beef can be used up the next day on a corned beef and mustard jaffleor try another one of our corned beef recipes that includes not only recipes for how to cook in your pressure cooker or stove top but ways to use up leftovers like the classic corned beef hash, sandos and more.
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Ingredients
Method
1.Place corned beef silverside in a large, heavy-based saucepan with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover the beef.
2.Cover and bring to boil over medium heat. Reduce heat and simmer gently for 1-1 1/2 hours, until tender (meat is cooked when a skewer inserts and removes without resistance). Cool in liquid until ready to serve.
3.Cook potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain, and toss through butter and parsley, season to taste. Serve with sliced beef silverside, and mustard or chutney, if desired.
Find bouquet garni in spice section of supermarkets. Or use fresh bay leaves, thyme, parsley stalks and one teaspoon black peppercorns. The vegetables from the cooking liquid or steamed baby carrots make great sides.
