Who doesn’t love corned beef, it’s such a classic Kiwi dish and makes great leftovers. I prefer baking it as the flavour isn’t washed away like it is when you boil it, and the meat is still super tender.
- 1.4 kg corned beef
- 1/4 cup honey mustard
- 1/4 cup whole grain dijon mustard
- 2 tbsp brown sugar
- 4 medium potatoes, peeled and cut into large chunks
- 5-6 tbsp butter
- 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
- 1 cup milk
- 1 shallot, minced
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 3 tablespoons whole-grain mustard
- salt & pepper
Preheat oven to 180 C.
Lay corned beef, fat side up, on a large piece of tin foil. In a small bowl, whisk together the mustard.
In a small bowl, whisk together the mustard and sugar then spread half of the mustard mixture over the top of the corned beef.
Reserve remaining mustard.
Wrap the corned beef with foil so that space is left on top between the corned beef and the foil
Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours.
When you have 5 minutes to go put the potatoes in a pot and boil in salted water until they are tender (15 to 20 minutes).
Open the beef foil wrapping and continue grill lightly for 2-3 minutes, until the top is bubbly and lightly browned.
Let the corned beef rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
In a separate pot melt the butter and once it’s hot, add the greens. Cook for 3-4 minutes, or until they are wilted and have given off some of their water.
Mash the potatoes with milk then add the greens. Season with salt and pepper and add a knob of butter in the centre.
Serve with reserved mustard on the side.