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Recipes | 28 by Sam Wood
founder, IQS
 

Corned Beef with Spring Vegetables and Cauliflower Mash

Corned Beef with Spring Vegetables and Cauliflower Mash
  • 2 (plus leftovers) servings
  • Prep - 15 mins
    Cooking - 4 hours
  • Total - 4 hours 15 mins
Corned Beef with Spring Vegetables and Cauliflower Mash

Who doesn't love a creamy cauliflower mash? Top it with corned beef and spring vegetables and you have yourself a delicious meal.  

Servings: 2 (plus leftovers)
Preparation: 15 mins
Cooking: 4 hours

Ingredients

  • 2 brown onions, quartered.
  • 1 kg corned beef silverside.
  • 4 cups chicken stock.
  • 1/4 cup apple cider vinegar.
  • 2 teaspoons black pepper corns.
  • 2 teaspoons yellow mustard seeds, optional.
  • 2 bay leaves.
  • 6 cloves.
  • 1 bunch baby carrots, trimmed (you can use regular 2-3 carrots if you prefer).
  • 4 baby potatoes, halved.
  • 1 small leek, halved crossways and lengthways.
  • 1 handful of green beans.
  • Dijon mustard, to serve (optional).

Cauliflower Mash

  • 1/2 head cauliflower, chopped into florets.
  • 1 teaspoon butter.
  • sea salt and freshly ground black pepper.
  • 2 tablespoons finely chopped parsley.

Directions

1. Throw onions in the base of a slow cooker.

2. Rinse corned beef under cold water and place on top of onions. Add stock, vinegar and enough water to cover the beef. Add peppercorns, mustard seeds, bay leaves and cloves. Don’t season with salt – the corned beef is salty enough. Cook on low for 8 hours or on high for 4 hours.

3. In the final 2 hours of cooking add carrots and potatoes (tucked in and around the sides of the beef). Add leek and beans in the final 1 hour.

4. 15 minutes before ready to serve, steam cauliflower in a steamer basket set over a saucepan of boiling water for about 7 minutes or until tender. Drain cauliflower well. Drain water from saucepan. Add cauliflower to saucepan along with butter and ¼ cup of slow cooker stock. Mash with a potato masher or puree using a stick blender. Season with salt and pepper. Stir through parsley.

5. Divide vegetables between a plate and container. This container of vegetables is going to be used in tomorrow night’s curry. Serve half of the mash and put the remaining mash in a separate container.

6. Slice corned beef into 1cm thick slices. Portion into six and freeze three portions. Serve one portion with the plate of vegetables and mash. Place two remaining portions in the fridge for lunch tomorrow and Wednesday to make the Reuben Sandwich.

7. Serve tonight’s dinner with Dijon mustard.


Note

What's corned beef? Good question, corned beef is essentially beef cured in a salt brine. If you've ever eaten a Reuben sandwich at your local deli it would have had sliced corned beef in it.

Freeze leftover cooking liquid and use as a stock for your next casserole, stew or slow cooked roast.

Dairy-free option: Replace butter with olive oil.

Who doesn't love a creamy cauliflower mash? Top it with corned beef and spring vegetables and you have yourself a delicious meal.

Ingredients

  • 2 brown onions, quartered.
  • 1 kg corned beef silverside.
  • 4 cups chicken stock.
  • 1/4 cup apple cider vinegar.
  • 2 teaspoons black pepper corns.
  • 2 teaspoons yellow mustard seeds, optional.
  • 2 bay leaves.
  • 6 cloves.
  • 1 bunch baby carrots, trimmed (you can use regular 2-3 carrots if you prefer).
  • 4 baby potatoes, halved.
  • 1 small leek, halved crossways and lengthways.
  • 1 handful of green beans.
  • Dijon mustard, to serve (optional).

Cauliflower Mash

  • 1/2 head cauliflower, chopped into florets.
  • 1 teaspoon butter.
  • sea salt and freshly ground black pepper.
  • 2 tablespoons finely chopped parsley.

Directions

1. Throw onions in the base of a slow cooker.

2. Rinse corned beef under cold water and place on top of onions. Add stock, vinegar and enough water to cover the beef. Add peppercorns, mustard seeds, bay leaves and cloves. Don’t season with salt – the corned beef is salty enough. Cook on low for 8 hours or on high for 4 hours.

3. In the final 2 hours of cooking add carrots and potatoes (tucked in and around the sides of the beef). Add leek and beans in the final 1 hour.

4. 15 minutes before ready to serve, steam cauliflower in a steamer basket set over a saucepan of boiling water for about 7 minutes or until tender. Drain cauliflower well. Drain water from saucepan. Add cauliflower to saucepan along with butter and ¼ cup of slow cooker stock. Mash with a potato masher or puree using a stick blender. Season with salt and pepper. Stir through parsley.

5. Divide vegetables between a plate and container. This container of vegetables is going to be used in tomorrow night’s curry. Serve half of the mash and put the remaining mash in a separate container.

6. Slice corned beef into 1cm thick slices. Portion into six and freeze three portions. Serve one portion with the plate of vegetables and mash. Place two remaining portions in the fridge for lunch tomorrow and Wednesday to make the Reuben Sandwich.

7. Serve tonight’s dinner with Dijon mustard.

Note

What's corned beef? Good question, corned beef is essentially beef cured in a salt brine. If you've ever eaten a Reuben sandwich at your local deli it would have had sliced corned beef in it.

Freeze leftover cooking liquid and use as a stock for your next casserole, stew or slow cooked roast.

Dairy-free option: Replace butter with olive oil.