| | Balsamic corned beef with parsley relish
Balsamic corned beef with parsley relish
Balsamic corned beef with parsley relish 4.3-5 9
  • Calories: 932 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Place beef in a heavy-based saucepan. Cover with cold water. Bring to boil over low heat. Drain. Cover with cold water. Add onion, celery, pepper, bay leaves, sugar and vinegar. Bring to boil. Partially cover. Simmer on low for 2 hours 30 minutes or until meat is tender, adding a little extra water if necessary.
  2. Meanwhile, for the parsley relish, combine all ingredients in a bowl. Season with pepper.
  3. Drain meat from cooking liquid and slice. Toss potato in half the relish. Serve with meat, greens and top with mint and remaining relish.
Time for preparing:
150 min.


  • 600g extra-lean corned silverside, rinsed
  • 1 large brown onion, coarsely chopped
  • 2 celery sticks, chopped
  • 6 black peppercorns
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 500g Carisma potatoes, quartered, steamed
  • 200g green beans, trimmed, steamed
  • 2 zucchini, trimmed, cut into strips, steamed
  • Fresh mint sprigs, to serve
  • Parsley relish
  • 1/2 cup loosely packed continental parsley leaves, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 2 teaspoons capers, rinsed, drained, chopped
  • 25g (about 4) pitted green olives, chopped
  • 1 1/2 tablespoons Cobram Estate extra virgin olive oil classic flavour
  • 1 tablespoon white balsamic vinegar