Steamed corned beef with vegetables
Preparation : 15 min
Cooking : 3 h 
Total time : 3 h 25 Rest : 10 min
4 people
1.1 kg corned beef
2 stalks celery stick
0.5 bunch parsley
4 leaves bay leaves
2 tsp pepper
6 cloves
2 tbsp brown sugar
2 tbsp malt vinegar
250 g carrots
300 g potatoes
250 g green cabbage
1 pinch salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Fill the steam reservoir to the mark, add some cloves, bay leaves, parsley, celery.
- 2 stalks celery stick
- 0.5 bunch parsley
- 4 leaves bay leaves
- 6 cloves
2
Place corned beef in the steamer basket, sprinkle over the parsley, bay leaves, pepper corn, cloves.
- 1.1 kg corned beef
3
Add brown sugar, drizzle malt vinegar, cook for 2 – 3 hours, or until the meat is tender, or can pull apart, check the water level.
- 2 tbsp brown sugar
- 2 tbsp malt vinegar
4
Add the vegetables 30 minutes before the end of cooking.
- 250 g carrots
- 300 g potatoes
- 250 g green cabbage
5
Remove the Corned Beef and let is rest 5- 10 minutes before slicing or pull apart.
6
White Sauce- 50g butter 2 tbs cornflour, 1 cup milk, I cup stock from the steam reservoir, 3 tbs chopped parsley leaves, 1 tbs horseradish cream.
7
In a saucepan, add butter to melt, stir flour and cook for 1 minutes. Add pink salt, whisk the stock from the steam reservoir, gradually add milk, once it has formed a sauce and not continue to stir until bubbles and thickens, stir horseradish cream and parsley, season to your licking with salt and pepper.
