Ingredients
Serves 8Corned Beef with Horseradish Sauce
Large piece of organic corned silverside (at least 2 kg)
2 large brown onions, unpeeled and whole
2 carrots, halved, unpeeled
Celery tops and parsley stalks
2 tbsp red or white wine vinegar
3 bay leaves
Horseradish Sauce:
250ml milk
2 whole cloves
½ onion peeled
250ml cup of corned beef cooking liquid from above
1 tbsp plain flour
1 tbsp Dijon mustard
2 tbsp creamed horseradish
Corned Beef Hash
Serves 4
400g white-fleshed potatoes such as desiree or King Edward, washed and peeled
200g corned beef, shredded with your hands
Butter, for frying
¼ leek, white part only, finely chopped
4 poached free range eggs, to serve
Sambal oelek or tomato sauce, to serve
Method
Corned Beef with Horseradish Sauce
To cook silverside, put all ingredients into large saucepan. Fill the pan with cold water so it just covers the beef - bring to boil. Reduce heat to simmer, partially covered, for 4-5 hours. Then drain the meat and reserve liquid for horseradish sauce.
To make horseradish sauce, put the milk, cloves, onion and corned beef liquid into saucepan over high heat until nearly boiling. Turn off heat and allow to steep for 15 minutes. Strain. Heat butter in saucepan and toss in flour to make a paste. Cook for 1 min then whisk in milk. Boil and thicken. Stir in mustard and horseradish.
Note: Use leftover corned beef in sandwiches with pickles.
Corned Beef Hash
Steam or boil potatoes whole until they’re nearly cooked, but retain some firmness. Rinse in cold water until they are cool enough to handle, then use a knife to rub off the skin (this works best while the potatoes are still warm). Mash or coarsely grate the potatoes.
Mix the warm mashed potato with the corned beef and season with salt (remembering the corned beef is salty) and freshly ground black pepper.
Melt a little butter in a frying pan over medium heat. Add the leek and cook for 5 minutes, or until softened. Add to the potato and corned beef mixture and allow to cool.
Divide the potato mixture into eight portions and use your hands to roll each portion into a ball – you may need to mash it all up and pres it together to get it to stick.
Het a little more butter in a large, heavy-based frying pan over medium heat. Gently squash the potato balls into the pan to make patties and cook for about 3-5 minutes, or until deep brown on one side, then turn and cook the other side, adding just a touch more butter if you like.
Serve the corned beef hash with soft poached eggs and perhaps some roasted mushrooms and sambal oelek on the side.
Recipes from Winter on the Farm by Matthew Evans