Slow cooked silverside (corned beef) with celeriac remoulade

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I love using my slow cooker in the colder months – coming home to the smell of dinner cooking is such a good feeling. This is my mother’s recipe for corn beef, and whenever I make it I like to serve it with celeriac, kohlrabi and apple remoulade.

Serves 6

Slow cooked silverside (corned beef)

Ingredients

• 5-2kg corned beef
• 1 large onion cut in half and studded with 6 cloves
• 1 tbsp lemon juice or vinegar
• 6 peppercorns
• 2 stalks celery (I use the ones with the leafy bits)
• 1 bay leaf
• 1 bouqet garni (tie up a bunch of fresh herbs such as thyme, parsley, chervil, tarragon or whatever you have) or if you don’t have fresh herbs, just throw in some dried mixed herbs
• 1 tbsp brown sugar or coconut sugar
• 1 carrot cut into chunks

 

Method

1. If the meat is really salty, soak it over night otherwise just give it a good wash and get all the excess salt and blood off of it.
2. Put the meat and other ingredients in a slow cooker and cover with cold water. Cook on low for 10-12 hours, or on high for 4-5 hours.

 

Celeriac and kohlrabi remoulade

Ingredients

• 1 small kohlrabi
• 1 large celeriac
• 1 green apple
• 2 tbs chopped flat leaf parsley

 Dressing

• 2 egg yolks
• 3 tsp white wine vinegar
• 300ml light olive oil, macadamia oil or avocado oil.
• 50g pickles (cornichons) rinsed, finely chopped
• 1.5 tbsp Dijon mustard
• 2 tbsp capers, rinsed and drained
• ½ tsp salt

 

Method

Dressing:

1. Add the egg yolks, mustard, vinegar, salt and oil into a tall jar (wide enough to fit a stick blender) and allow the eggs to settle at the bottom. Place the stick blender in, and keeping it at the bottom start blending. It should come together at the bottom and the oil at the top will start gradually pulling down, turning into a nice mayo. As this starts to happen you can slowly raise the stick blender and it will all become incorporated nicely.
2. Stir through the pickles and the capers.

Remoulade:

1. Peel the celeriac.
2. Shred the apple, celeriac and kohlrabi (keep this separate) into matchsticks. I like to use a mandoline with a julienne attachment, but before I had one of these I would cut them into chunks and feed through the food processer using the large grating setting.
3. Mix the kohlrabi into the dressing first as it is a watery vegetable and will loosen the dressing. Now you can add the apple, celeriac and parsley.
4. Season to taste with salt and pepper (I prefer white pepper).

 

 

Let me know if you try this recipe!

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