Corned beef with cabbage, horseradish mash and mustard sauce

Corned beef and mash has got to be an all-time family favourite. I adapted this from numerous recipes and what I had on hand. Paired with horseradish mashed potato, mustard sauce and cabbage with bacon it was the perfect Sunday dinner.



Corned Beef1.5 kg corned silverside
1 1/2 brown onions, quartered
6 whole cloves
4 Tbs brown sugar
3 Tbs apple cider vinegar
8 whole black peppercorns
2 dried bay leaves
6 cloves garlic, crushed
1 carrot, roughly chopped

Push a clove into each onion quarter. Place all ingredients in slow cooker and top with just enough water to cover. Cook on High for 6 hours.



TIP: To keep corned beef submerged during cooking, weigh it down with a small lid or plate.

Mustard Sauce50g butter
2 Tbsp plain flour
1 cup milk
1 cup strained cooking liquid
2 tsp mustard

Heat butter in a pan over low-medium heat. Stir in flour and cook, stirring, until it bubbles. Remove from heat. Gradually stir in strained cooking liquid milk. Return to heat and stir until mixture thickens. Stir in mustard.

Horseradish Mashed Potato3 medium brushed potatoes, peeled and cut into 1-inch pieces
milk
butter
2 tsp horseradish
freshly cracked black pepper
strained corned beef cooking liquid or water

Strain a third of the cooking liquid into a clean saucepan and bring to the boil over medium heat. Add potatoes and cook for 15 minutes or until tender. Drain potatoes and mash or put through a potato ricer. Add milk and butter and mix gently with a fork. Add horseradish and freshly cracked black pepper.

Fried Cabbage with Bacon2 tsp olive oil
100g bacon, chopped
1 clove garlic, crushed
1/4 large cabbage, shredded
freshly cracked black pepper



Heat oil in a large deep frypan or wok and fry the bacon for 5 minutes. Add garlic and cook for 2 minute.

Stir in the shredded cabbage and season with freshly cracked black pepper. Cook, stirring occasionally for 10 minutes. Cabbage will retain it's crispness, if you prefer it softer you can cover it and let it steam until it is coked to your liking.

Remove meat from cooking liquid and slice against the grain.

Serve with steamed broccoli & cauliflower, horseradish mashed potato, cabbage with bacon and mustard sauce.