CORNED GIRELLO WITH MUSTARD SAUCE & CARROTS
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)
MUSTARD SAUCE
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. >