1.5 kg piece corned beef with an even fat covering
2 tblsp honey
1 onion , halved
1 orange, quartered
few sprigs fresh thyme
4 whole allspice (optional)
6 peeled baby onions
2 carrots, peeled
2 parsnips , peeled
2 baby swede, peeled
25 grams butter
2 tsp minced ginger
2 tblsp flour
¾ cup stock
½ cup crème fraiche
1 tblsp prepared mustard
1 tsp honey
1. Place the corned beef in a large saucepan and cover with water. Add the honey, onion, orange, bayleaf, thyme and allspice and bring slowly to the boil. Cover and simmer for one hour.
2. Cut the carrots and parsnips into baton lengths and slice the swede thickly
3. Remove the the orange, onion, bayleaf, thyme and allspice with a slotted spoon. Add the prepared vegetables and simmer a further 15 minutes or until the vegetables are tender.
4. Remove the meat and cut a criss-cross pattern on the fat. Spread with the extra honey and place under a hot grill for about 4-5 minutes until golden.
5. Toss the vegetables with a knob of butter, a spoonful of honey and a little chopped fresh thyme if wished. Serve the corned beef sliced, with the vegetables and creamy mashed potatoes and your favourite Mustard Sauce.
1. Heat the butter in a pan, add the ginger and cook until softened.
2. Stir in the flour and cook until frothy. Gradually add the stock, stirring continuously until the sauce thickens.
3. Reduce heat, stir in the crème fraiche, mustard and honey. Serve warm.
A touch of tradition with this Kiwi favourite! A cut of corned beef is very economical and it also has the advantage of being used for sandwiches or even made into hash brown the next day with potatoes. All cooked in one pot, it can be left alone while you do something else.