Corned beef is an old classic, traditionally served with white sauce. I remember my Grandma making this, I never really understood it. Growing up corned beef was really salty and not that pleasant. The older I get either I enjoy the salt more or modern corned beef is not as it used to be.
Tonight my parents are coming for dinner- all by accident! I invited them this morning thinking they would politely decline as the roadworks between our house and theirs is a pain- but to my surprise… Mum happily accepted.
Corned beef- rinsed well to remove excess brine
Zest of an Orange
2 Bay leaves
1/4 cupVinegar (I used cider vinegar)
2-3 Tbs Golden syrup
Put all ingredients in a pot (I use a pressure cooker for an hour) cover with water and cook till tender usually a couple of hours.
Serve meat in thin slices- don’t forget to eat the carrots they are amazingly sweet and tender. When you buy a corned beef buy one bigger than you need as the leftovers are great for sandwiches, or dinner the next night! Keep an eye out for tomorrows recipe!
White wine (1/2cup)
Chicken stock (I used a stock cube in a cup of water)
125g tub Sour cream
Slice the leek, then over a low heat cook in a large knob of butter till soft (chefs say sweat) Add wine reduce down to cook out the alcohol. Next add stock and reduce by about 1/3, add mustard to taste- I like dijon to add a bit of spice. Stir in sour cream before serving.