Spiced corned beef with mustard sauce

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2–4

By Matt Tebbutt

Ingredients

For the spiced corned beef

  • 1 tsp black peppercorns
  • 1 tsp allspice berries
  • 1 tsp cloves
  • 1 tsp coriander seeds
  • 50g/1¾oz brown sugar
  • 2 tbsp Dijon mustard
  • 1.3kg/3lb corned beef, with fat (ideally from the butchers)

For the choucroute

  • 150g/5½ oz pancetta, diced
  • 1 tsp chopped thyme
  • 2 juniper berries
  • large handful of choucroute or sauerkraut
  • 100ml/3½ fl oz wheat beer
  • salt and freshly ground black pepper

For the mustard sauce

  • 20g/¾ oz unsalted butter
  • 2 banana shallots, peeled and diced
  • 1 tarragon sprig, leaves picked
  • 50ml/2fl oz white wine vinegar
  • 120ml/4fl oz white wine
  • 150ml/5fl oz double cream
  • 1 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • salt and freshly ground black pepper

For the cornichon topping

  • 2 tbsp chopped fresh flatleaf parsley
  • 1 banana shallot, peeled and diced
  • 4 cornichons, diced
  • 1 tbsp baby capers
  • 1 tbsp olive oil
  • splash white wine vinegar
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