Corned beef is a classic winter favourite that brings back childhood memories for many.
Do you prefer your corned beef with mustard sauce?
And let'snot forget, leftover corned beef can be used up the next day on a corned beef and mustard jaffle.
Corned beef silverside with parsley chat potatoes
Tender and tasty corned beef served with lightly buttered parsley potatoes. Yum!
- 10 mins preparation
- 1 hr 30 mins cooking
- Serves 4
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Ingredients
Corned beef silverside with parsley chat potatoes
- 1.2 kilogram corned beef silverside
- 2 onions, peeled and cut into wedges
- 2 carrots, peeled and chopped
- 1/4 cup (60ml) apple cider vinegar
- 1/4 cup (55g) brown sugar
- 2 bouquet garni sachets
- 10 whole cloves
- 800 gram chat (baby) potatoes
- 50 gram butter
- 1/4 cup chopped parsley
Method
Corned beef silverside with parsley chat potatoes
- 1Place 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.
- 2Cover 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.
- 3Cook 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.
Notes
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.
