Corned beef and cauliflower cheese

Corned beef is salt cured and the cut is usually brisket. In some countries, it is available on the supermarket shelves – but in others, it only comes in tins.

This recipe is for a whole piece of corned beef brisket which is cooked in a slow cooker. A large slow cooker: 4–5 litres (4–5 US liquid quarts) is required.

It gives a distinctive taste to the meat and this particular dish can be served sliced with cauliflower cheese. Left overs can be used in a corned beef hash.

We recommend serving with creamed horseradish sauce and some steamed fresh vegetables such as green beans, asparagus or carrots.
Ingredients Method
Ingredients
Corned beef
1.5
kilograms
piece of corned beef
0.5
medium sized brown onion
1
large carrot
1
stick of celery
50
millilitres
malt vinegar
2
tablespoons
brown sugar
10
whole black pepper corns
Cauliflower and cheese
1
medium cauliflower sliced into florets
50
butter
40
grams
plain flour
600
millilitres
milk
150
grams
matured cheddar cheese
Sprinkle of ground nutmeg
Method
1.Remove any excess fat from the outside of the beef and place in the slow cooker.
2.Coarsely chop the onion, carrot and celery and add to the pot.
3.Add the malt vinegar and brown sugar.
4.Fill the pot with water so that the beef is barely covered.
5.Cook in the slow cooker on low for 8 hours.
6.Remove from cooker slice and serve immediately.
7.Melt the butter in a medium sized pan on the stove top.
8.Add the flour and mix with the butter forming a roux, and cook the roux for 3–5 minutes.
9.Turn down the heat to low and slowly add the milk initially in small portions stirring it into the roux. It forms a thick paste which becomes thinner as more milk is added. If milk is added to quickly lumps will form.
10.When all of the milk has been added allow the sauce to come up to boiling point but do not allow it to boil, stirring continuously.
11.Add the nutmeg and stir in the grated cheese
12.Cook the cauliflower florets in boiling water for approximately 5–7 minutes and drain.
13.Add florets to baking dish and cover with the cheese sauce, add some more grated cheese over the top and cook under the grill until the cheese is molten and just turning golden.
14.Serve immediately.