CORNED BEEF WITH MUSTARD AND CAPER CREAM SAUCE

Prep: 10 mins | Cook: 2.5 hrs | Skill: Easy | Serves: 4

This classic dish will leave your taste buds wanting more! It takes little time to prepare and gives you some delicious leftovers for lunch the next day!

INGREDIENTS

1kg piece Jack’s Creek corned beef

1 large onion, roughly chopped

8 cloves

12 black peppercorns

2 bay leaves

4 thyme sprigs

steamed vegetables, to serve

Sauce

300mls thickened cream

3 teaspoons wholegrain or Dijon mustard

1 tablespoon chopped chives

2 teaspoons baby capers

METHOD

1. Place the corned beef in a large deep saucepan with the onion, spices and herbs. Cover with cold water and bring to the boil. Reduce the heat and simmer for 2 ½ hours. Remove from water, cover and keep warm while you make the sauce.

2. To make the sauce, place the cream in a saucepan and simmer over medium heat until thickened and reduced. Stir through the mustard, chives and capers. Cook for 2-3 minutes more then remove from the heat.

3. Slice the corned beef and serve with the sauce along with steamed chat potatoes and steamed greens such as beans and asparagus.