Country Style - - COUNTRY COOK -

Serves 4

Girello is a small, round piece of beef, some­times re­ferred to as a ‘nut’ or ‘round’, taken from the sil­ver­side. It re­quires long, slow cook­ing to re­veal the in­ner beauty that only pa­tience and hunger can re­ward. 1kg un­cooked corned girello 4–6 pep­per­corns 2 bay leaves 2 bunches baby (Dutch) car­rots, tops trimmed, un­peeled, scrubbed 100g buttt­ter 2 ta­ble­spoons caster su­gar sage leaves, to gar­nish (op­tional)


50g but­ter 1 brown onion, peeled, fifinely diced 6–8 gar­lic cloves, peeled, crushed 1 ta­ble­spoon hot English mus­tard 1 ta­ble­spoon Di­ji­jon mus­tard 1 ta­ble­spoon whole­grain mus­tard 500ml thick­ened cream ½ bunch flflat-leaf pars­ley, leaves chopped Place corned girello in a snug-fi­fit­ting saucepan and cover with cold wa­ter. (You may need to put a heavy heat­proof ceramic bowl on top of girello to aid its sub­mer­gence.) Add pep­per­corns and bay leaves, and bring to boil over a high heat. Re­duce heat to medium-low and sim­mer, top­ping up wa­ter ev­ery 20 min­utes or so, for 2–3 hours or un­til meat is ten­der. Re­move from heat. Stand in cook­ing liq­uid un­til ready to serve to en­sure girello re­mains moist. To make mus­tard sauce, heat but­ter in a fry­ing pan over a medium-high heat un­til melted. Cook onion, stir­ring, for 3–5 min­utes or un­til golden. Add gar­lic and cook, stir­ring, for 1 minute or un­til fra­grant. Stir in mus­tards and cream. Re­duce heat to medium-low and sim­mer, stir­ring, for 10 min­utes or un­til sauce thick­ens and is re­duced by one-third. Stir in pars­ley and sea­son. Mean­while, place car­rots in a large saucepan and add enough cold wa­ter to just cover. Add but­ter and su­gar, and bring to boil over a high heat. Re­duce heat and sim­mer for 10–12 min­utes or un­til car­rots are ten­der. Drain well. Trans­fer car­rots to a serv­ing plat­ter. Slice girello and ar­range on plates. Spoon over mus­tard sauce and gar­nish with sage. Serve with car­rots. >

Corned girello with mus­tard sauce & car­rots

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