This is us making dinner super easy for you.
Made with silverside and eye of silverside from the whole bodies of beef we receive each week and corned using natural, ingredients - no curing salt (which is why it isn't as pink as commercial corned beef, see note below).
All you have to do is poach the beef with the aromatics provided and then serve with the White Mustard Sauce (made with our Wild Ale & Honey Mustard) and pickles or sauerkraut. And, of course, potatoes - you must have potatoes, whatever kind you like best. Cook them in the poaching liquid while the beef cooks - so good.
For leftovers, nothing beats a Reuben sandwich or a simple plate of thinly sliced corned beef, good quality sourdough bread and mustard or pickles. If you've got any White Mustard Sauce, throw that on, it's incredible on a sandwich.
What’s in this kit
- Corned beef - silverside
- Poaching aromatics (juniper berries, black peppercorns, mustard seeds) ready to chuck in the pot
- White Mustard Sauce (butter, flour, mustard, horseradish, cream, beef stock)
- Cooking instructions
What you'll need
- 1 onion
- 1 carrot
- 1 celery stalk
- 6 garlic cloves
About our corned beef
Our beef is cured in an old-fashioned salt and sugar brine infused with aromatics (no chemicals). There is no Sodium Nitrate (curing salt) in this brine which is the agent that holds the pink colour in cured meat. This means our Corned Beef is chemical nitrate-free but it also means it may not be quite as pink as you might expect.