This recipe is less of a recipe and more of a method. As old as the Irish themselves, this recipe makes the best use of your Thermomix and you should ideally have a V-Stacker from TM Essentials to get the job done right! Of course the parsley sauce is science, and perfectly executed in your Thermo cooker of choice.
My top tips for excellent corned beef are;
Buy good quality corned beef; after all it is going to be the star of the show.
Leave the fat on the corned beef when simmering as it helps cook it really tender and gives it lots of flavor. For this method, cook it fat side up.
Low and slow, as the recipe suggests. You could cook the beef for a lot longer if you find it is still tough after the cooking time. This really will depend on the piece of beef.
Don't forget to strain out all the bits, such as peppercorns and bay leaves...and cloves. It's never nice to crunch on one of those!
Peel your carrots, you will appreciate the bright orange on the plate.
Taste as you go, as corned beef is cured in salt, go easy on any salt you may add.
The parsley sauce will not be pretty as the picture indicates. Confession time. I used a plain veggie liquid stock for the photo shoot, as the colour didn't look great, (a version of this recipe appears in For Foods Sake, so this pic is OLD!) But for flavour, you cannot go past the reserved liquid from cooking the beef.
The addition of cabbage as a side veggie is a nod to the Irish who have cooked this very dish for generations. (Without a Thermo, or so I am told!)
Happy St. Patrick's Day, or any other day that you happen to get this organised. It really is good old fashioned comfort food!
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Need
-
The Corned Beef
- 1 brown onion peeled and quartered
- 2 cloves garlic
- 1 carrot, cut in pieces
- 1 stalk celery
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 cloves
- 3 bay leaf fresh or dried
- 2-3 sprigs fresh thyme BUY
- a few peppercorns
- 30 Grams malt vinegar
- 30 Grams dark brown sugar
- 50 Grams Umami Paste Recipe
- 2 Kilos piece corned beef
- 1 Litre water
- baby potatoes, carrots, green beans and probably cabbage
-
Parsley Sauce
- 1 generous Handful flat leaf parsley
- 50 Grams butter BUY
- 25 Grams bakers or strong flour
- 300 Grams reserved cooking liquid
- 120 Grams cream BUY
- 2 Teaspoons French Mustard
- 1 Pinch pink salt flakes but taste first, this will depend on the saltiness of your corned beef BUY
- black pepper freshly ground, to taste
Do
- 1
Place onion, garlic, carrot, celery and EVOO into Thermomix bowl and chop 5 sec/speed 4. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
- 2
Place cloves, bay leaves, thyme, peppercorns, vinegar, sugar and Umami Paste into Thermomix bowl and meat into the Varoma dish, with the V-stacker in place if using.
- 3
Fill the bowl with water, just to the 1L mark
- 4
Cook 60 min/90ºC/speed 3.
- 5
Place vegetables of choice around the meat and set into position.
- 6
Cook 20 min/Varoma/speed 3. If you are cooking green beans, only add them in the last 5 minutes. (Test the doneness of your potatoes, you may need to cut them quite small to be cooked within this time. Alternatively you can add them in earlier, only adding carrots/cabbage in for this step.)
- 7
Remove all food from the bowl and keep hot. Strain and reserve cooking liquid.
- 8
To make the parsley sauce,
- 9
Place parsley into clean, dry Thermomix bowl and chop 5 sec/speed 6. Remove from bowl and set aside.
- 10
Place butter and flour into Thermomix bowl and chop 4 sec/speed 5.
- 11
Cook 5 min/Varoma/speed 1/spatter guard or Varoma on top to prevent spatter. (This is a way of keeping your beef and veggies hot BTW.)
- 12
Add the reserved cooking liquid and cook 8 min/100ºC/speed 4/spatter guard or Varoma on top to prevent spatter.
- 13
Add cream, mustard, chopped parsley and pepper and cook 2 min/100ºC/speed 4/spatter guard. Taste and add salt if needed.
- 14
Slice meat, serve with vegetables and parsley sauce whilst hot.
