Corned beef with horseradish bearnaise

Enjoyable Corned beef with horseradish bearnaise Recipe

Corned silverside is a delicious dinner for your whole family with leftovers for sandwiches the next day.
Corned beef with horseradish bearnaise
Prep Time : 0:15 | Cook Time : 3:30 | Total Time : 3:45 | Serving : 6 person.


  • 1kg piece corned silverside (uncooked) (see note), rinsed

  • 2 bay leaves

  • 4 thyme sprigs

  • 5 dried juniper berries

  • 2 teaspoons peppercorns

  • 1 onion, quartered

  • 1 carrot, roughly chopped

  • 2 tablespoons malt vinegar

  • Chopped mustard fruits, to serve

  • Steamed vegetables, to serve

  • Chopped parsley, to serve

Horseradish bearnaise

  • 2 tablespoons tarragon vinegar (see notes)

  • 2 tablespoons white wine

  • 2 eschalots, chopped

  • 3 egg yolks

  • 6 tablespoons (120g) unsalted butter, softened

  • 1-2 tablespoons fresh horseradish (see note), to taste

  • 1 tablespoon chopped tarragon leaves (see note)


  • Step 1

    Place beef in a large saucepan with herbs, spices and vegetables. Cover with cold water, add vinegar and bring to the boil. Reduce heat to low, then cover and simmer for 3 hours, skimming surface occasionally, until meat is very tender.

  • Step 2

    About 30 minutes before beef is done, make the bearnaise. Place vinegar, wine and eschalot in a pan over medium heat. Cook for 2-3 minutes or until reduced to 1 tablespoon. Strain into a heatproof bowl, then cool slightly. Add egg yolks, then set bowl over a pan of simmering water (don’t let bowl touch water). Whisk until pale, then slowly whisk in butter, 1 tablespoon at a time, until mixture thickens. Remove bowl from heat, then stir in horseradish and tarragon. Season, then keep in a warm place until ready to serve.

  • Step 3

    Drain beef, discarding liquid and vegetables. Thinly slice meat, then serve with baby vegetables (see related recipe) and sauce, scattered with mustard fruits and parsley.

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