Balsamic corned beef with roasted baby vegetables
3
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
Corned beef has never tasted so good when cooked and topped with a rich balsamic and mustard sauce.
Ingredients
Beef silverside roast, raw
700 g
Brown onion
1 medium, halved
Peppercorn
1 tsp, (10 individual)
Fresh bay leaf
2 whole
Brown sugar
1½ tbs
Balsamic vinegar
⅓ cup(s), (80ml)
Garlic
3 clove(s)
Beetroot
1 bunch(es), baby variety, peeled, halved
Fennel
2 baby, quartered
Baby carrot
5 individual, peeled (1 bunch)
Salt-reduced liquid beef stock
⅓ cup(s), (80ml)
Whole grain mustard
2 tbs
Baby spinach
75 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine 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.
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