Here’s a new take on an old favourite. Quantities serve 6-8.
Ingredients
- 1.5kg Quality Mark corned beef
- 1 onion, cut into wedges
- 1 green apple, peeled and cut into wedges
- 4 cups ginger beer
Glaze
- 1 tbsp Dijon mustard
- 1 tbsp brown sugar
Ginger and mustard sauce
- 2 tsp grated fresh ginger
- 50g butter
- 4 tbsp white flour
- 2 cups chicken stock
- 2 tbsp Dijon mustard
- 2 tsp brown sugar
Method
Rinse beef in cold water.
Place onion and apple in a large saucepan and stand beef on top. Pour ginger beer over.
Bring to the boil, cover and simmer gently for 2-2½ hours until tender.
Remove beef and score fat into diamond shapes.
To make the glaze, mix mustard and brown sugar together and spread over.
Grill 4-5 minutes until golden.
Serve with the ginger and mustard sauce.
Sauce method
Gently pan-fry the ginger in the butter for 2-3 minutes.
Stir in flour and cook till frothy.
Gradually add stock, stirring continuously until sauce thickens.
Mix in mustard and brown sugar. Season with salt and pepper.
Reproduced with permission from Beef and Lamb New Zealand.