Orange and fennel add a new level of flavour to this delicious spiced corned beef.
Ingredients
- 1.2kg Coles Australian Corned Beef Silverside
- 1 large brown onion, quartered
- 2 tablespoons malt vinegar
- 2 teaspoons mustard seeds
- 2 teaspoons fennel seeds, lightly crushed
- 1/4 cup (55g) firmly packed brown sugar
- 25g butter, chopped
- 2 garlic cloves, thinly sliced
- 1/2 cup (125ml) orange juice
- 1 bunch Dutch carrots, trimmed
- 2 small turnips, peeled, cut into wedges
- 2 celery hearts, quartered (see notes)
- 12 baby potatoes, halved
Method
- Step 1Place the beef, onion, vinegar, mustard seeds, half the fennel seeds and 1 tablespoon of the sugar in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, for 1 1/2 hours or until beef is tender. Set aside, covered, for 15 mins to stand.
- Step 2Drain beef, reserving 1/2 cup (125ml) of the cooking liquid. Place beef on a plate. Cover with foil. Wipe the pan clean. Melt the butter in the pan over medium-high heat. Cook the garlic and remaining fennel seeds, stirring, for 2 mins. Add the orange juice and remaining sugar and bring to the boil. Reduce heat to low and simmer for 2 mins.
- Step 3Return beef to pan and cook, turning, for 5 mins or until coated in glaze. Transfer beef to a plate. Cover to keep warm. Add the carrot, turnip, celery and potato to the pan. Cook over high heat, turning, for 5 mins. Add reserved cooking liquid. Cook, covered, for 10 mins or until vegetables are tender. Serve with the beef.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1705 kj
Energy
9g
Fat Total
4g
Saturated Fat
8g
Fibre
37g
Protein
2276mg
Sodium
26g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
Notes
The heart of the celery are the innermost stalks. They are usually the most tender.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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