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Method
Step 1
Place beef in a large heavy-based saucepan and cover with water. Add peppercorns, bay leaves, sugar and 2/3 cup (160ml) vinegar. Cover and bring to the boil over high heat. Reduce heat to low. Simmer for 3 1/2 hours or until tender.
Step 2
Preheat oven to 200°C. Line a baking tray with baking paper. Carefully transfer beef, fat-side up, to lined tray.
Step 3
Combine the marmalade, mustard, rosemary and remaining vinegar in a jug. Season. Spoon a little of the marmalade mixture over the top of the beef. Bake, basting with the remaining marmalade mixture every 10 mins, for 30-35 mins or until caramelised.
Step 3
Meanwhile, to make the white sauce, melt the butter in a large saucepan over medium-high heat. Add flour and cook for 1 min. Slowly whisk in the milk until smooth. Cook, stirring, for 8-10 mins or until mixture boils and thickens. Season.
Step 4
Coarsely shred one-third of the beef and place in an airtight container. Transfer half of the white sauce to an airtight container. Set aside to cool completely. Store in the fridge for up to 2 days, or freeze for up to 3 months.
Step 5
Thinly slice the remaining beef and serve with the remaining white sauce.
Serve with roasted baby potatoes and roasted parsnips
Recipe tip
COOK. STORE. SAVE.
The recipe makes a big batch that you can freeze or twist to make our corned beef mac ’n’ cheese.
2kg Coles No Added Hormones Beef Corned Silverside
1 tsp whole black peppercorns
3 dried bay leaves
2 tbs brown sugar
3/4 cup (185ml) apple cider vinegar
3/4 cup (255g) Coles Breakfast Marmalade
1 tbs Dijon mustard
2 tsp chopped rosemary leaves
White sauce
50g unsalted butter
1/2 cup (75g) plain flour
5 cups (1.25L) milk
Description
This sticky glazed corned beef has the perfect combo of sweet and salty flavours.
Method
Step 1
Place beef in a large heavy-based saucepan and cover with water. Add peppercorns, bay leaves, sugar and 2/3 cup (160ml) vinegar. Cover and bring to the boil over high heat. Reduce heat to low. Simmer for 3 1/2 hours or until tender.
Step 2
Preheat oven to 200°C. Line a baking tray with baking paper. Carefully transfer beef, fat-side up, to lined tray.
Step 3
Combine the marmalade, mustard, rosemary and remaining vinegar in a jug. Season. Spoon a little of the marmalade mixture over the top of the beef. Bake, basting with the remaining marmalade mixture every 10 mins, for 30-35 mins or until caramelised.
Step 3
Meanwhile, to make the white sauce, melt the butter in a large saucepan over medium-high heat. Add flour and cook for 1 min. Slowly whisk in the milk until smooth. Cook, stirring, for 8-10 mins or until mixture boils and thickens. Season.
Step 4
Coarsely shred one-third of the beef and place in an airtight container. Transfer half of the white sauce to an airtight container. Set aside to cool completely. Store in the fridge for up to 2 days, or freeze for up to 3 months.
Step 5
Thinly slice the remaining beef and serve with the remaining white sauce.
Serve with roasted baby potatoes and roasted parsnips
