A Perfect Pantry

INGREDIENTS

• 1 stick celery, chopped roughly
• 1 carrot, chopped roughly
• 1 onion, chopped roughly
• 3 cloves garlic
• 500ml beef stock
• 400ml water
• 1 fennel bulb, cut in half
• 3 bay leaves
• 8 peppercorns
• 3 parsley stalks
• 1 tsp sea salt
• ¼ cup maple syrup
• ¼ cup apple cider vinegar
• 1.1kg corned beef, rinsed

WHITE SAUCE (SERVING SUGGESTION)

• 500ml milk
• 1 small onion
• 2 cloves garlic
• 4 black peppercorns
• 2 bay leaves
• 3 tbsp butter
• 3 tbsp plain flour
• 1 tbsp Dijon mustard
• Salt and pepper

DIRECTIONS

1. Add all the ingredients to your KAMBROOK slow cooker and place the lid on top.
2. Turn the dial to HIGH to begin the cooking process.
3. Allow to cook for 6-8 hours or until a fork easily pierces the silverside.
4. When tender, let it cool slightly and then remove the silverside from the slow cooker and slice (fat side up) across the grain.

WHITE SAUCE

1. Warm the milk in a saucepan with the onion, garlic, peppercorns and bay leaves. Strain the milk through a strainer and discard the onion, garlic, peppercorns and bay.
2. In a frypan on low heat, melt the butter and then add the plain flour. Stir with a wooden spoon until the roux is a light sandy colour and smells like biscuits. Add the warm milk slowly whilst constantly stirring. When the addition of the milk is complete, add the mustard (more if you like) and season with salt and pepper. Serve with the silverside.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Stainless 6L Slow Cooker
• World of Flavours 4.5L Slow Cooker