Golden crusted cider corned beef

The ultimate corned beef

Serves

8 - 10

Prep Time

10 mins

Cook Time

2 hrs 15 mins

This cider-braised corned silverside is delicious and filling, perfect for a cold winter day. The corned beef is cooked in a flavourful mixture of cider, vegetables, and spices, and then roasted in the oven until golden brown. The sauce is made with a simple roux and the reserved cooking liquid, and is tinged with mustard and brown sugar. Serve with shredded cabbage and fresh parsley for a complete meal, and use any leftovers for our delicious Corned Beef Reuben Sandwich.

Beef + Lamb New Zealand

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Ingredients

Beef

1.5kg piece corned beef silverside
500ml apple cider
or water
2 carrots
chopped roughly
2 onions
cut roughly
2 bay leaves
4 stalks fresh thyme
1 tsp ground black pepper
2 Tbsp brown sugar

Sauce

20g butter
2 Tbsp white flour
1 cup cooking juicei
strained
1 tsp Dijon mustard
1 tsp brown sugar
salt and pepper
to taste

To Serve

shredded green cabbage
chopped fresh parsley

Method

Corned Beef

Place the corned beef silverside in a large pot. Add the cider, water, carrots, onions, bay leaves, thyme stalks and pepper. Slowly bring to a simmer. Cover and cook for 2 hours keeping an eye on the liquid level. You may need to add a little extra half cup.

Remove from the heat and strain the juice keeping 1 cup for the sauce.

Preheat the oven to 180C. Place the corned beef and vegetables into a small roasting dish. Spread the sugar on top of the meat. Place it into the oven for 10 minutes to golden up the top. Remove and rest while you make the sauce.

For the sauce in a small pot melt the butter. Add the flour and cook for 2 minutes. Add the reserved cooking liquid, mustard and brown sugar stirring until smooth. Season with salt and pepper.

To Serve

Option 1: Serve with shredded cabbage & fresh parsley.

Option 2: Serve with fried cabbage and spinach with scalloped potatoes.

Option 3: Serve with fried broccoli rice, lemon zest and peas with mashed root vegetables (potato and kumara).

Option 4: Serve in a corned beef, pickle and cheese toasted sandwich.