Pepper Crusted Corned Beef

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Pepper Crusted Corned Beef

Yield 4

Author Lucy Tweed

Cook time

3.5 Hour

Total time

3.5 Hour

Ingredients

• 1.5 kg corned beef brisket
• 1 cup malt vinegar
• 2 cups water
• 1 onion, sliced
• Zest of 1 orange
• 2 bay leaves
• 1 tablespoon peppercorns
• 1 tablespoon mustard seeds
• 1 teaspoon ground cloves
• 2 tablespoons cracked peppercorns
• 2 tablespoons Dijon mustard
• 1 cup shredded cheddar cheese
• 1 cup milk
• 2 tablespoons seed mustard, extra
• 1 tablespoon butter
• 1 tablespoon plain flour
• Salt, for seasoning
• French fries, homemade
• Dill pickles
• Sauerkraut

Instructions

1. In a large pot, combine the corned beef, malt vinegar, water, onion, orange zest, bay leaves, peppercorns, mustard seeds, and cloves. Season with salt.
2. Bring to a gentle simmer over medium-low heat, cover, and cook for 2-3 hours until the beef is tender. Alternatively, cook in a pressure cooker on high for 1 hour.
3. Preheat the oven to 200°C.
4. Remove the beef from the cooking liquid and allow it to cool slightly. Pat the corned beef dry.
5. Mix the crushed peppercorns and Dijon mustard to form a paste. Spread the mustard mixture evenly over the top and sides of the beef.
6. Place on a baking tray and bake for 20-30 minutes or until the crust is crisp.
7. In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux, cooking for 1 minute.
8. Gradually add the milk, stirring constantly until the sauce thickens.
9. Add the cheddar cheese and extra seed mustard, stirring until the cheese is melted and the sauce is smooth. Season with salt.
10. Slice the corned beef thinly.
11. Serve with homemade French fries, dill pickles, sauerkraut, and the mustard cheese sauce.

Notes

You can also do this in a Pressure Cooker for 1 hour

Nutrition Facts

Calories

998

Fat

72 g

Sat. Fat

26 g

Carbs

16 g

Fiber

4 g

Net carbs

12 g

Sugar

5 g

Protein

66 g

Sodium

5105 mg

Cholesterol

246 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Reserve the cooking liquid to use as a stock for soups or stews.

Add a touch of brown sugar to the crust mixture for a slightly sweet glaze.

Allow the pressure cooker to release pressure naturally for the best texture in the beef.