PEPPER CRUSTED CORNED BEEF

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Step 1

METHOD: In a large pot, combine the corned beef, malt vinegar, water, onion, orange zest, bay leaves, black peppercorns, mustard seeds, and cloves. Season with salt. Bring to a gentle simmer over medium-low heat, cover, and cook for 2-3 hours until the beef is tender. Alternatively, cook in a pressure cooker on high for 1 hour. Preheat the oven to 200°C. Remove the beef from the cooking liquid and allow it to cool slightly. Pat the corned beef dry. Mix the crushed black peppercorns and Dijon mustard to form a paste. Spread the mustard mixture evenly over the top and sides of the beef. Place on a baking tray and bake for 20-30 minutes or until the crust is crisp. In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux, cooking for 1 minute. Gradually add the milk, stirring constantly until the sauce thickens. Add the cheddar cheese and extra Dijon mustard, stirring until the cheese is melted and the sauce is smooth. Season with salt. Slice the corned beef thinly. Serve with homemade French fries, dill pickles, sauerkraut, and the mustard cheese sauce. HINTS: Reserve the cooking liquid to use as a stock for soups or stews. Add a touch of brown sugar to the crust mixture for a slightly sweet glaze. Allow the pressure cooker to release pressure naturally for the best texture in the beef.