Photo of Balsamic corned beef with roasted baby vegetables by WW

Balsamic corned beef with roasted baby vegetables

5
5
5
SmartPoints® value per serving
Total Time
2 hr 20 min
Prep
20 min
Cook
2 hr
Serves
4
Difficulty
Moderate
Corned beef has never tasted so good when cooked and topped with a rich balsamic and mustard sauce.

Ingredients

Trimmed beef silverside roast

560 g, (buy 700g)

Brown onion

1 medium, halved

Peppercorn

1 tsp, (10 individual)

Fresh bay leaf

2 whole

Brown sugar

1½ tbs

Balsamic vinegar

cup(s), (80ml)

Garlic

3 clove(s)

Beetroot

1 bunch(es), baby variety, peeled, halved

Fennel bulb(s)

2 baby, quartered

Baby carrot

5 individual, peeled (1 bunch)

Beef stock, liquid, salt-reduced

cup(s), (80ml)

Wholegrain mustard

2 tbs

Baby spinach leaves

75 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine corned beef, onion, peppercorns, bay leaves, 1 tablespoon sugar, 1 tablespoon vinegar, garlic and 3 litres (12 cups) water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer, partially covered, for 2 hours (see tip). Remove from heat and set aside in liquid for 20 minutes.
  2. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place beetroot, fennel and carrots on prepared tray. Lightly spray with oil and bake for 30–35 minutes or until golden and tender.
  3. Combine stock, mustard and remaining sugar and vinegar in a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 3–4 minutes or until reduced by half.
  4. Drain beef and thickly slice. Serve with roasted vegetables and spinach leaves, drizzled with balsamic glaze.

Notes

TIP: It is important to keep the corned beef simmering gently during cooking so the meat doesn’t become tough and dry.