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Photo of Corned beef by WW

Corned beef

6
Points®
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
6
Difficulty
Easy
Bring an old classic back to life with this one pot dish. Beef infused with wonderful flavours served with tangy mustard and rustic veggies is simply perfect for the winter months.

Ingredients

Brown onion

1 medium

Beef silverside roast, raw

1000 g

Cloves

6 whole

Peppercorn

1 tsp, (6 individual)

Fresh bay leaf

2 whole

Brown sugar

1 tbs

Malt vinegar

2 tbs

Carrot(s)

3 medium, chopped

Parsnip

2 medium, chopped

Celery

3 stick(s), thickly sliced

Onion

6 small, baby, peeled

Whole grain mustard

2 tbs

Instructions

  1. Stud brown onion with cloves. Place silverside, peppercorns, bay leaves, sugar, vinegar and 2 cups (500ml) water in a 6L (24-cup) pressure cooker. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 30 minutes.
  2. Release pressure using the pressure release method. Remove lid. Add carrot, parsnip, celery and baby onions and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 10 minutes. Release pressure and remove lid. Using tongs and a slotted spoon, remove beef and vegetables from liquid. Discard peppercorns, bay leaves and clove-studded onion.
  3. Slice beef and serve with vegies and mustard.

Notes

SERVING SUGGESTION: Steamed savoy cabbage wedges.TIP: Make a parsley sauce to serve with the beef. Combine 1 1/2 cups (375ml) water with 2 teaspoons cornflour. Cook, stirring until mixture boils and thickens. Stir in 1 tablespoon chopped fresh flat-leaf parsley.

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