Corned Beef Four Ways

Corned beef is traditionally made using cured brisket or silverside - lean, inexpensive cuts of meat that are perfect for slow cooking.  Associated with Irish cuisine, it is widely eaten on St Patrick's Day, served alongside boiled carrots, cabbage and potatoes.  Forget the tinned variety.  Try poaching a whole piece of beef and presenting it in four delicious ways, feeding many. Slices of the freshly cooked beef are served with a creamy mustard sauce beside mashed potatoes and peas as a meal.  The poaching liquid is made into a flavourful soup with vegetables.  Leftovers are used in toasted sandwiches with Swiss cheese and chutney on rye bread.  Any leftovers lying around in the fridge are chopped up and turn into crispy potato fritters.  The meat freezes well so nothing is wasted.  

Corned Beef with Creamy Mustard Sauce

Serves 6

INGREDIENTS

• 1.5kg / 2lb 5oz corned silverside or brisket
• 1 onion
• 2 celery sticks, coarsely chopped
• 2 carrots, cut into chunks
• 3 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon cloves
• ⅓ cup malt vinegar
• ½ cup brown sugar
• mashed potatoes and green peas, to serve

For the mustard sauce:

• 50g / 1¾ oz butter
• 25g / 1oz plain flour
• 2 cups corned beef poaching liquid
• 1½ tablespoons wholegrain mustard
• ¼ cup pouring cream
• ⅓ cup finely chopped chives

METHOD

1. Rinse the beef under cold running water to remove any excess salt.
2. Place beef in a large heavy-based saucepan together onion, celery, carrots, bay leaves, peppercorns, cloves, vinegar and sugar.
3. Add enough water to cover and bring to a boil.
4. Reduce heat to low.  Simmer, covered, for 2 hours or until the beef is tender but still firm to the touch.  Use a slotted spoon to occasionally skim the foam from the surface.  The beef should be submerged in the water at all time it is cooking.  A heatproof plate can be placed on top to prevent it from bobbing up.
5. Remove the beef from the pan and let it rest, covered, for 15-20 minutes before slicing it across the grain.
6. Strain the poaching liquid through a sieve into a container.  Discard the residue.  Save the poaching liquid for making the mustard sauce and other uses.
7. Heat butter in a medium saucepan over low-medium heat.  Stir in flour.  Remove from heat.  Gradually stir in 2 cups of strained poaching liquid.  Return to heat and stir until the sauce boils and thickens.  Stir in mustard and cream and cook gently until heated through.  Add chopped chives.
8. Serve slices of corned beef with mustard sauce on top.

*Traditionally, corned beef is served with cabbages, baby carrots and potatoes cooked in the poaching liquid.  I prefer mashed potatoes and peas.  The choice is yours.

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Corned Beef & Vegetable Soup

Serves 6

INGREDIENTS

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, sliced into cubes
• 1 potato, peeled and sliced into cubes
• 800g / 1lb 12oz cabbage (about ¼ of a medium-size head), sliced thinly
• 5 cups corned beef poaching liquid
• 1 cup cooked corn beef, shredded or cubed
• sea salt and freshly ground black pepper, to taste
• 2 tablespoons chopped parsley, for garnishing

METHOD

1. In a large heavy-based saucepan, heat oil over medium heat.  Add onion, carrots and celery.  Sauté for 3 minutes until the vegetables are softened.  
2. Add zucchini, potatoes, cabbage and the corn beef poaching liquid.  Stir to combine.  
3. Bring to a boil, then reduce the heat to low and simmer, covered, until all the vegetables are tender, about 20 minutes.
4. Stir in the corned beef.  Continue to cook for 1-2 minutes.  
5. Season with salt and pepper to taste.  Garnish with chopped parsley.

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Toasted Corned Beef Sandwiches

Serves 4

INGREDIENTS

• 8 slices rye bread
• 4 tablespoons butter, softened
• 4 tablespoons of your favourite relish or chutney
• 8 slices Swiss cheese
• 225g / 8oz cooked corned beef, sliced

*Sauerkraut would also make a delicious filling for these sandwiches.

METHOD

1. On a tray or a clean work surface, butter one side of each slice of rye bread.
2. Turn 4 slices around.  On their unbuttered sides, spread a layer of relish or chutney.  Place 1 slice of Swiss cheese, followed by corned beef, then another slice of Swiss cheese.  Top with remaining slices of bread, buttered side up.
3. Heat a large non-stick frying pan or griddle on medium and place sandwiches to cook, in batches to fit them in the pan.  Toast until golden brown and the cheese has melted, about 3 minutes per side.  Press down gently with a spatula as they cook.  (You can also use a sandwich maker for this step.)

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Corned Beef & Potato Fritters

Makes 10

INGREDIENTS

• 570g / 1lb 4oz potatoes, peeled (or 3 cups of mashed potatoes)
• 1½ cups cooked corned beef, shredded or chopped
• ¼ cup finely chopped spring onions
• 1 egg
• ½ cup Japanese panko breadcrumbs
• 1 tablespoon mustard
• ½ teaspoon sea salt
• a sprinkling of freshly ground black pepper
• 2 tablespoons olive oil
• sour cream, your favourite chutney or poached eggs to serve if like

METHOD

1. Place potatoes into a large saucepan.  Cover with cold water.  Bring to a boil over high heat.  Reduce to medium and cook, uncovered, for about 20 minutes or until tender.  Drain.
2. Roughly mash potatoes, leaving them slightly chunky.  Set aside to cool completely.
3. In a large bowl, place potatoes, beef, spring onions, egg, breadcrumbs, mustard, salt and pepper.  Mix to combine.
4. Grab a small handful of the mixture (about ¼ cup) and shape into a patty.  Repeat until the mixture is used up.  (There should be enough for about 10.)  Place patties on a tray and refrigerate for half an hour to firm up.
5. Heat 2 tablespoons of oil in a large non-stick frying pan or griddle on medium-low.  Cook the patties, in batches, for 5 minutes on each side or until they are golden brown.
6. Serve fritters with sour cream, chutney or a poached egg on top.