Recipe: Corned Beef in Ginger Beer
This recipe for corned silverside provides a nourishing family meal with an extra gingery zing. This originally appeared on the New Zealand Beef and Lamb website.
- 1.5kg Quality Mark corned beef silverside
- 1 onion, skinned and cut in wedges
- 1 Granny Smith apple, peeled and cut in wedges
- 4 cups ginger beer
- 1 Tbsp Dijon mustard
- 1 Tbsp brown sugar
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. Mix mustard and brown sugar together and spread over. Grill 4-5 minutes until golden. Serve with the Ginger and Mustard Sauce.
Ginger and Mustard Sauce
- 2 tsp minced ginger
- 50g butter
- 4 Tbsp flour
- 2 cups chicken stock
- 2 Tbsp Dijon mustard
- 1-2 tsp brown sugar
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.