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Corned beef with horseradish bearnaise
Corned beef with horseradish bearnaise
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Prep Time:
15 minutes
Cook Time:
210 minutes
Total Time:
225 minutes
Succulent corned silverside, a crowd-pleasing family meal that doubles as tasty sandwich fillings.
Ingredients:
  • 1kg piece corned silverside (uncooked) (see note), rinsed
  • 2 bay leaves
  • 4 thyme sprigs
  • 5 dried juniper berries
  • 2 tsp peppercorns
  • 1 onion, quartered
  • 1 carrot, roughly chopped
  • 40.00 ml malt vinegar
  • Chopped mustard fruits, to serve
  • Steamed vegetables, to serve
  • Chopped parsley, to serve
  • 40.00 ml tarragon vinegar (see notes)
  • 40.00 gm white wine
  • 2 eschalots, chopped
  • 3 egg yolks
  • 120g butter
  • 1-46.80 gm fresh horseradish (see note), to taste
  • 20.00 ml chopped tarragon leaves (see note)
Instructions:
  • In a large saucepan, combine beef, herbs, spices, and vegetables. Fill with cold water, add vinegar, and bring to a boil. Reduce heat, cover, and simmer for 3 hours, skimming the surface occasionally, until the meat is fork-tender.
  • 30 minutes before the beef is ready, prepare the bearnaise sauce. In a pan over medium heat, combine vinegar, wine, and eschalot. Cook for 2-3 minutes until the mixture reduces to 1 tablespoon. Strain the liquid into a heatproof bowl and let it cool slightly. Add egg yolks to the bowl and place it over a pan of simmering water (without touching the water). Whisk until the mixture becomes pale, then gradually whisk in butter, one tablespoon at a time, until the sauce thickens. Remove the bowl from the heat, stir in horseradish and tarragon, season to taste, and keep warm until serving.
  • Separate beef from liquid and vegetables. Slice beef thinly and serve with baby vegetables (see related recipe) and sauce. Garnish with mustard fruits and parsley before serving.

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