Corned beef is so handy, use this recipe one night and then leftovers for sandwiches, corned beef hash or corned beef cakes.
I serve it with mashed potatoes and cauliflower cheese, pop left over cauliflower cheese in the freezer, left over mash can become potato scones, recipe to follow!
1.5kg piece of corned beef, my butcher does a girello cut
40g brown sugar
60mls red wine vinegar
1 onion, pealed and quartered
3 garlic cloves, peeled
3 bay leaves
Pop your beef into a large pan. Add sugar, vinegar, peppercorns, onion, bay leaves and garlic.
Fill the pan with cold water to cover the meat. The meat will likely bob to the surface so put an old saucer, not your finest, over the top to weigh it down and keep under the liquid.
Bring to the boil and simmer for 1-1/2 hours.
Once cooked it will be tender. Keep in the liquid until serving, can be served hot or cold.
Often served alongside steak, creamed spinach has other uses too.
Liquidize and use as a “hidden vegetable” sauce on fussy children’s pasta or pop a poached egg on top and you have eggs Florentine, delicious for breakfast or a light lunch. It can also be made ahead of time to save time when you are entertaining, just reheat gently.
If your spinach comes with roots get the kids to plant them out in the garden to give an instant veggie patch and more spinach in the future.
600g spinach, stalks removed
salt and pepper
Wash the spinach and place in a pan with a well fitting lid.
Cover and heat on a high heat for 3-5mins stirring once, the spinach should be completely wilted.
Drain spinach in a colander and then squeeze all the liquid out of it by hand.
Chop the spinach and return to the pan, add cream, heat over high-medium heat, stirring occasionally until reduced to a thick cream consistency.
Season with nutmeg, salt and pepper. Serve warm over steak.
If making for pasta sauce don’t allow to thicken quite so much and if hiding the vegetable liquidize or use a hand held blender to make a smooth green sauce.