A Perfect Pantry

INGREDIENTS

• 1 stick celery, chopped roughly
• 1 carrot, chopped roughly
• 1 onion, chopped roughly
• 3 cloves garlic
• 600ml beef stock
• 500ml 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

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 Pressure Express Digital Pressure cooker and lock the lid into place.
2. Press SOUP/CURRY (33 minutes) then START/CANCEL button to begin the cooking process.
3. Allow to cook until the pressure cooking time has counted down.
4. Release the pressure by turning the pressure valve to venting position. Carefully remove the lid. Using tongs remove the silverside and slice.

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 your 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.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker