Balsamic corned beef with parsley relish

 


Balsamic corned beef with parsley relish

Ingredients (17)

600g extra-lean corned silverside, rinsed

1 large brown onion, coarsely chopped

2 celery sticks, chopped

6 black peppercorns

2 bay leaves

1 tbsp brown sugar

2 tbsp balsamic vinegar

500g Carisma potatoes, quartered, steamed

200g green beans, trimmed, steamed

2 zucchini, trimmed, cut into strips, steamed

Fresh mint sprigs, to serve

Parsley relish

1/2 cup loosely packed continental parsley leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

2 tsp capers, rinsed, drained, chopped

25g (about 4) pitted green olives, chopped

1 1/2 tbsp Cobram Estate extra virgin olive oil classic flavour

1 tbsp white balsamic vinegar

Method

Step 1

Place beef in a heavy-based saucepan. Cover with cold water. Bring to boil over low heat. Drain. Cover with cold water. Add onion, celery, pepper, bay leaves, sugar and vinegar. Bring to boil. Partially cover. Simmer on low for 2 hours 30 minutes or until meat is tender, adding a little extra water if necessary.

Step 2

Meanwhile, for the parsley relish, combine all ingredients in a bowl. Season with pepper.

Step 3

Drain meat from cooking liquid and slice. Toss potato in half the relish. Serve with meat, greens and top with mint and remaining relish.

 

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