Gail’s Pickled Corned Beef

TRH Gails's Corned Beef

Dinner was Pickled Corned Beef with mustard sauce, mash potato and veggies. Cooking old school tonight.

Place washed corned beef in large saucepan
Cover with cold water
Add 5 whole cloves some pickling spice
2 bay leaves
1 onion chopped in half
2 sticks table celery
1/4 cup cider vinegar
3 tsp brown sugar.

Bring to boil and then gently simmer for 1½-2 hours, turning the meat halfway.
Test with a fork, when soft, take out of saucepan and quickly plunge into a bowl of cold water. Let it rest for 10 mins before slicing.

Mustard and Parsley Sauce
Chop up 2 tablespoons parsley
In a saucepan add 3 tablespoons butter and melt,
add 1 teaspoon mustard seeds,
add 3 teaspoons whole grain mustard,
add 2 dessert spoons flour and stir until butter and flour are incorporated.
Add chopped parsley, salt and white pepper to taste.
Add +- 1 cup milk stirring continuously until the correct consistency is reached.
Simmer for 2 minutes and serve.

Prepared, tried and tested by:  Gail Haselsteiner


4 thoughts on “Gail’s Pickled Corned Beef

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s