In my book, corned beef
is much underrated. It is great for dinner – and even better next day in corned
beef hash cakes.
We often call corned beef
“silverside”.
The way I do the corned
beef is pretty straightforward. I rinse it off and then pop it into a
large pot and cover it with water. I add a pinch of whole pepper corns
(white or black), a couple of teaspoons of mustard powder (but any sort of
mustard would be fine), a dash of vinegar and about 2 dessert spoonfuls of
golden syrup (any sort of sugary thing like treacle, honey or maple syrup would
work). Lastly a few bay leaves. No salt because there is enough in
the meat as a result of the corning process.
I simmer that lot for at
least a couple of hours (you could go up to 4 but then the results will be very
fall apart but still taste nice). Then I add slices of carrot and small
onions and cook until they are tender.
To make the mustard
sauce, I simply combine a little crème fraiche or sour cream with some
prepared mustard – I like Dijon but whatever you fancy and add salt and white
pepper. If I have a lemon handy I will add a little zest and a small
amount of lemon juice to give it some tang.
Serve it on one big platter
or on several. I make heaps because I then use the leftovers to make hash
cakes both for the next day and to put in the freezer for a quick and tasty
meal when I don’t have time or the inclination to start from scratch.
You convinced me I want to make this your style this month. Yum.
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