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Corned beef with Mustard Maple Glaze

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Ingredients Method Notes

Ingredients
  

  • 1.5 kg corned beef silverside
  • 1/4 c malt vinegar
  • 2 tbsp brown sugar
  • 2 dried bay leaves
  • 1 garlic bulb, halved crossways
  • 6 whole cloves
  • 1 celery stick thickly sliced
  • 1 brown onion cut into wedges
  • 2 baby fennel quartered
  • 2 bunches dutch carrots peeled
  • 6 small parsnips peeled
  • 2 small turnips peeled, quartered
  • 12 baby potatoes
  • 1/3 c maple syrup
  • 2 tbsp brown sugar extra
  • 1 tbsp wholegrain mustard
  • 1 tbsp dijon mustard

Method
 

  1. Place the beef in a slow cooker. Add vinegar, sugar, bay leaves, garlic bulb, cloves, celery, onion and fennel. Add enough cold water to just cover the beef. Cook for 4 hours on high (or 6 hours on low). Add carrots, parsnips, turnip and potatoes. Cook for a further 30 mins or until the vegetables are just tender.
  2. Preheat oven to 200°c. Combine the maple syrup, extra sugar and combined mustard in a small bowl. Use tongs to transfer the beef from the poaching liquid to a roasting pan with the carrots, parsnips, turnip, fennel, garlic bulb and potatoes. Drizzle the mustard mixture over the beef and vegetables.
  3. Roast, turning vegetables occasionally, for 20-25 mins or until beef is glazed and the vegetables are golden brown.

Notes

Source: The Coles Magazine