Salt beef with mustard sauce
Tuesday - October 22, 2019 5:54 pm , Category : RECIPES
1 kg (2 lb) salted silverside
500 g (1 lb) baby carrots
8 potatoes, halved
8 celery stalks, cut into chunks
250 g (8 oz) turnips cut into chunks
Chopped parsley, to garnish
30 g (1 oz) butter
30 g (1 oz) plain flour
150 ml (1/4 pint) milk
4 tsp white wine vinegar
2 tsp mustard powder
2 heaped tsp caster sugar
Salt and black pepper
Put the salt beef into a large bowl. Cover with cold water and leave to soak overnight to remove any excess salt.
Rinse the beef under cold running water, place in a large saucepan, and cover with cold water. Cover the pan with its lid, bring to a boil, and simmer very gently, topping up the water in the pan when necessary, for about 1 hour.
Add the carrots, potatoes, celery, and turnips and cook for 40 minutes or until the beef and vegetables are tender.
Transfer the meat to a warmed platter. Lift out the vegetables with a slotted spoon, reserving the liquid, and arrange around the meat. Cover and keep warm.
Make the sauce: melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk and 150 ml (1/4 pint) of the cooking liquid from the beef. Bring to a boil, stirring constantly, until the sauce thickens. Simmer for 2 minutes.
In a jug, combine the vinegar, mustard powder, and sugar, and stir into the sauce. Cook for 1 minute, then season with salt and pepper.
Slice the beef and arrange on warmed serving plates with the vegetables. Pour the mustard sauce over the beef, and sprinkle with parsley.