Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Corned beef with mustard chive sauce by WW

Corned beef with mustard chive sauce

7
Points®
Total Time
2 hr 35 min
Prep
20 min
Cook
2 hr 15 min
Serves
6
Difficulty
Moderate
Poached silverside corned beef topped with a creamy, zesty mustard, eschalot, and chives sauce

Ingredients

Beef silverside roast, raw

900 g

Brown onion

1 large, halved

Carrot(s)

1 medium, chopped

Cloves

4 whole

Pepper

1 tbs, (6 peppercorns)

Fresh bay leaf

2 whole

Brown sugar

1 tbs

Vinegar

1 tbs, (malt)

Reduced fat oil spread

1 tbs

Eschalot(s)

1 whole, finely chopped

Plain flour

1½ tbs

Reduced-fat milk

1 cup(s)

Whole grain mustard

1 tbs

Fresh chives

1 tbs

Instructions

  1. Remove silverside from poaching liquid. Discard liquid and solids. Cover silverside with foil and set aside to rest for 10 minutes before slicing thinly.
  2. Meanwhile, melt spread in a medium saucepan over medium heat. Add eschalot and cook, stirring, for 3 minutes or until softened. Add flour and cook, stirring, for 1 minute. Gradually whisk in milk. Stir over low heat for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and chives and season with salt and freshly ground black pepper. Serve silverside with mustard chive sauce.

Notes

SERVING SUGGESTION: Steamed broccolini and baby carrots, plus steamed baby (chat) potatoes.TIP: Leftover silverside can be stored, covered, in the refrigerator for up to 3 days.Before cooking corned meat, rinse it under cold water to remove the surface brine, which can make it extra salty. When cooked, carve it across the grain so it’s tender.Eschalots are also called French shallots. They look like a small brown onion but have a milder, sweeter flavour.

You might like

You might like