Corned Beef with Winter Vegetables

  • Corned Beef with Winter Vegetables

Corned Beef with Winter Vegetables


Photographer:  Chris Skelton Dominion Post
(serves 6-8)

If using a crockpot use manufacturer's instructions for cooking time. I always serve corned beef with a selection of mustards.


1.5kg – 2 kg corned beef silverside {in one piece} (rinsed under cold water to remove residue brine)

1 bay leaf

750g (3 large) onions (peeled and halved)

300g (2 medium-large) carrots (peeled, halved lengthways and chopped)

700g-750g (3 large) potatoes (preferably Agria) (peeled and cut into 6-8)

320g (2 medium) parsnips (peeled, halved lengthways and each half cut into 3-4 lengths)

900g-1kg (2 large) leeks (green part discarded, white part cut into 4cm lengths)

2 tbsp chopped parsley leaves

Lemon Caper Sauce


· Place beef into a large pot or casserole set over high heat. Add bay leaf, onions, carrots, potatoes, parsnips and leeks to pot and cover with cold water.

· Place lid onto pot and bring to the boil. Reduce heat and simmer gently for 90 minutes. Remove pot from heat and rest meat in cooking liquid, with lid on, for 15-20 minutes.

· Remove beef from cooking liquid and slice thinly. Remove vegetables from cooking liquid. Present beef and vegetables on a platter or serve onto individual plates. Sprinkle with parsley and accompany with Lemon Caper Sauce.

Lemon Caper Sauce

(makes 800ml)

Sometimes I add a tablespoon of Dijon mustard to the sauce.


40g (4 tbsp) unsalted butter

80g (2-4) shallots (peeled and finely chopped)

80g (2-4 stalks) celery (cut in half lengthwise and thinly sliced)

40g (6 tbsp) flour

500ml {2 cups} corned beef cooking water

2 spring onions (white part, and some of the green, thinly sliced on angle)

4 tsp chopped dill

1 tbsp finely grated lemon zest

25g (2 tbsp + 2 tsp) capers (rinsed and roughly chopped)

1 tsp flaky sea salt

1/4 tsp freshly ground black pepper

60ml (4 tbsp) cream (or, if you prefer, milk)


· Place butter into a pot set over a low heat. When butter has melted add shallots and celery. Cook, stirring from time to time, for 4-5 minutes or until shallots are soft and celery is tender.

· Add flour to pot and stir constantly for 2-3 minutes or until flour begins to smell nutty.

· Slowly pour the measured corned beef cooking water into pot, stirring after each addition.

· Leave sauce to simmer, preferably on a simmer mat, for 5-10 minutes, stirring occasionally. If it is too thick for your liking, add a little more corned beef cooking water, a little at a time.

· Add spring onions, dill, lemon zest, capers, salt with pepper and cream. Stir to combine and serve hot.