Enjoy this Corned beef with vegetables and mustard sauce recipe for winter.
Ingredients
- 1 large brown onion, coarsely chopped
- 2 large carrots, peeled, cut into 3cm pieces
- 1.5kg corned beef
- 500g golden delight potatoes, peeled, cut into 5cm pieces
- 2 dried bay leaves
- 10 whole black peppercorns
- 3 whole cloves
- 2 tablespoons brown sugar
- 1/2 cup cider vinegar
- Chopped fresh flat-leaf parsley, to serve
Mustard sauce
- 50g butter
- 2 tablespoons plain flour
- 2 cups milk
- 2 teaspoons wholegrain mustard
Method
- Step 1Preheat slow cooker on high. Add onion and carrot. Top with beef. Arrange potato around beef. Top with bay leaves, peppercorns, cloves, sugar and vinegar. Add 1.5 litres warm water (see note). Reduce heat to low. Cover. Cook for 8 hours or until beef is tender.
- Step 2For the sauce, melt butter in a saucepan over medium heat. Stir in flour. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Stir in milk until combined. Return to heat. Cook, stirring, for 3 minutes or until thickened. Season with salt and pepper. Stir in mustard.
- Step 3Remove beef and vegetables from cooker. Discard bay leaves, cloves and peppercorns. Slice beef. Serve with mustard sauce, vegetables and parsley.
- High protein
- Low carb
- Lower gi
Nutrition
3058 kj
Energy
39g
Fat Total
19g
Saturated Fat
4g
Fibre
65g
Protein
210mg
Cholesterol
3101.43mg
Sodium
14g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
You will need enough warm water to just cover beef.
- Author: Kim Coverdale
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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