Corned beef with horseradish bearnaise

Name: Corned beef with horseradish bearnaise
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
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; 2 tbsp malt vinegar; Chopped mustard fruits, to serve; Steamed vegetables, to serve; Chopped parsley, to serve; 2 tbsp tarragon vinegar (see notes); 2 tbsp white wine; 2 eschalots, chopped; 3 egg yolks; 6 tbsp (120g) unsalted butter, softened; 1-2 tbsp fresh horseradish (see note), to taste; 1 tbsp chopped tarragon leaves (see note)

3.5

(2)

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Prep Time: 15 minutes

Cook Time: 210 minutes

Total: 225 minutes

Servings: 6

Cost: $7.09 /serving

Author : Valli Little

autumn winter simmer

Instructions

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Step 1

Place beef in a large saucepan with herbs, spices and vegetables. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer for 3 hours, skimming surface occasionally, until meat is very tender.

Step 2

About 30 minutes before beef is done, make the bearnaise. Place vinegar, wine and eschalot in a pan over medium heat. Cook for 2-3 minutes or until reduced to 1 tablespoon. Strain into a heatproof bowl, then cool slightly. Add egg yolks, then set bowl over a pan of simmering water (don't let bowl touch water). Whisk until pale, then slowly whisk in butter, 1 tablespoon at a time, until mixture thickens. Remove bowl from heat, then stir in horseradish and tarragon. Season, then keep in a warm place until ready to serve.

Step 3

Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with baby vegetables (see related recipe) and sauce, scattered with mustard fruits and parsley.

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