Ingredients
Corned beef with mustard sauce
Method
Corned beef with mustard sauce
1.Trim beef of all sinew and excess fat. Place in pressure cooker. Add pickling spices, vinegar, sugar and 2 1/2 cups cold water. Cover and lock lid into place. Turn pressure valve to ‘Cook’ position. Place over high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 1 hour 5 minutes. Turn off heat. Turn valve to ‘Steam release’ position. When pressure cooker indicator is down, open lid.
2.Transfer beef to a heatproof plate. Cover with foil. Place a steamer basket in pressure cooker, making sure it rests above liquid. Add potato, carrot and cabbage to basket. Cover and lock lid into place. Turn pressure valve to ‘Cook’ position. Place over high heat. When steam begins to escape at a constant rate, reduce heat to low. Cook for 8 minutes. Turn off heat. Turn valve to ‘Steam release’ position. When pressure cooker indicator is down, open lid. Toss vegetables with 50g butter and the parsley.
3.Melt extra butter in a medium saucepan over moderate heat. Add flour; cook and stir for 1 minute. Gradually add milk, stirring until smooth. Cook and stir for 3 minutes or until mixture boils and thickens. Stir in mustard. Slice beef. Serve with vegetables and sauce.
Use beef silverside or brisket. Use leftover corned beef on sandwiches.
Note