Corned Beef With The Works

I know this one has been a long time coming and it has also been one of my most requested. In a recent survey of my loyal ones on my CSQ Facebook Page  (where, incidentally, you can find extra little CSQ tidbits) I received a resounding "Yes Please!" when asked if you would like to see this next on the blog.

The plan was in place and the palace kitchen was in readiness and then, alas, the dreaded winter lurgy hit and hit hard. So my most sincere royal apologies for the tardiness of this post. That said, I am now back in full swing and my royal duties call.

Corned beef is an old fashioned favourite. It's certainly a comfort food and gorgeous in the winter. I have to admit that previously I was not always the biggest cheerleader for this dish. In the past I remember it being a bit "slimy" with a strange sort of silver sheen that didn't tantalise me much. But, with the challenge laid down by my subjects I was compelled to serve you all and get it right. I actually made this three different times in three slightly different ways before I felt I had it right. I have gone all out and made a white sauce to go with it (and I've added a twist here) but that part is optional. I have also included a note on whipping up some mashed potatoes to go alongside should it take your fancy. Let me say, there is never a time when mash doesn't take my fancy!

I think one of the most common questions that comes along when we think about doing corned beef in our CombiSteam (which is traditionally simmered in a pot of water with some stock like ingredients on the stove top) is: to add water to not to add water? My research and testing has taught me that you can actually do it either way. If you really just want the meat, you can literally trim off the excess fat and sinew, season it with S&P and steam it on a tray in your CombiSteam at 100°C or 100% until tender (see cooking times in the recipe as it won't change without water). However with this recipe I decided I also wanted to make the sauce using the "stock" created by cooking the beef in the water and also the veggies to serve alongside so that's the option you have here.

I preferred it with slightly more cooking time for a more "pull apart" texture.

The longer you cook the beef the more "flaky" or "pull apart" the texture. I preferred it cooked for 3 hours however if you like to slice it you may prefer a less "flaky" texture and 2.5 hours may be enough. You will have to try it to see what you prefer.

Something to note is that you will get quite a bit of water built up at the bottom of your CombiSteam with this recipe, purely because it is cooked for such a long time. It is really the most water I have ever had in the bottom of my oven but I just got a towel and soaked it all up and then threw it in the washing machine. When I weighed it up, the set and forget convenience of cooking this recipe in my CombiSteam, and the end result, certainly outweighed the couple of minutes taken to clean up the water at the base of my oven. I hope you feel the same when you try it.

Plus, keep reading to find out how you can receive a free and exclusive recipe created especially for your Corned Beef leftovers!

Let's get into it. I know I've kept you waiting a while!

You can serve it with any of the veggies from the pot or you can make some mashed potatoes following the instructions in the notes. Also some steamed greens would be nice which will only take 5-8 minutes, placed on a cooking tray at 100°C in your CombiSteam.

Ingredients:
1.5kg piece of corned beef
1 brown onion (peeled and quartered)
1/2 small cabbage (cut into chunks) *optional
3 medium carrots (cut in 5cm long chunks)
2 sticks celery (cut in 5 cm long chunks)
1 bouquet garni*
1 tsp peppercorns
pinch ground nutmeg
2 tbs apple cider or white wine vinegar
1 heaped tbs seeded mustard
2 tbs brown sugar
Sauce: 50g butter, 2 tbs plain flour (or your GF substitute), 1 cup milk (or your dairy free substitute), 1 cup stock from cooking pot, 3 tbs chopped parsley leaves, 1 tbs horseradish cream (optional)

Method:

1. Remove the beef from any packaging and rinse very well under cold running water for a minute or two. Trim most of the excess fat and sinew from the beef and discard.*

2. Place everything apart from the beef into a large pot (that fits into your CombiSteam). Give it a stir to combine.

3. Add the beef on top.

4. Pour in some water until it is covering all the veggies and the pot is around 3/4 full. Don't worry if the beef is not completely covered.

5. Place the pot onto a rack in the bottom of your CombiSteam. Select Steam at 100°C or 100% and cook for 2.5hrs. After 2.5 hours remove and check the meat's tenderness. If it is not tender enough return to the CombiSteam for an additional 30 minutes or until desired texture is reached.

6. Remove the beef from the pot and set aside to rest.

7. Place a small saucepan over medium heat. Add the butter and allow to melt. Stir in the flour and allow to cook and bubble for 1 minute. Add a big pinch of salt flakes. Whisk in the stock from the beef pot. Keep whisking and gradually pout in the milk. Once it has formed a sauce and there are no lumps switch to a spoon or spatula and continue to stir (getting right to the bottom each stir) until sauce bubbles and thickens. Stir in the horseradish cream (if using) and the parsley. Season to your liking with S&P.

8. Slice the corned beef and serve with any of the veggies from the pot and the white sauce.

The white sauce gives it a traditional touch and brings everything together using the stock from the pot. Adding the horseradish gives it an optional warmth which is delicious!

Notes:
*a bouquet garni is a bunch of herbs tied together with some kitchen string or wrapped and tied in muslin cloth - I tied together 2 bay leaves, 6 sprigs fresh thyme, 1 sprig rosemary and 6 parsley stalks (reserve the parsley leaves for later).
*The fat is usually gelatinous and soft and the sinew is stringy and tough. It is more important to remove the sinew as the fat will cook away and add flavour but you don't want too much of it.
*to serve with mashed potatoes peel and chop some mashing variety potatoes into 3-4cm chunks. Place onto your steamer tray and add to your CombiSteam towards the end of the beef cooking time and cook for around 30 mins or until very tender. Remove and mash well with some butter and full cream milk or cream. Season with salt to taste. (allow one medium potato per person with around 1 tsp butter and 1 tbs milk per potato)

For this recipe I am offering you an exclusive extra recipe that will help you use up your corned beef leftovers. Simply enter your name & email address via this link to receive your exclusive download. If you are already receiving your Royal Mail deliveries, you will receive the extra recipe shortly as a thank you for being a loyal follower! There is no need to sign up again.

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Happy CombiSteaming!

Yours in the kitchen,
The CSQ x