I had taken out some lamb forequarter chops from the freezer yesterday and wasn’t really sure what I was going to cook. So I checked taste and this recipe came up … looked good, so thought I’d try it.
Photo from Taste website ... forgot to take my own photo!
- 1 tablespoon olive oil
- 8 lamb forequarter chops, trimmed
- 2 brown onions, roughly chopped
- 400g can canellini beans, drained, rinsed
- 8 garlic cloves, peeled
- 3 sprigs rosemary
- 2 tablespoons tomato paste
- 3/4 cup white wine
- 400g can peeled tomatoes
- mashed potato and steamed vegetables, to serve
- Preheat oven to 150°C. Heat oil in a large, non-stick frying pan over high heat. Cook chops, in batches, for 2 to 3 minutes each side or until just browned. Transfer to a large, ovenproof, casserole dish. Add onion, beans, garlic and rosemary to lamb.
- Mix tomato paste, wine and tomatoes in a bowl. Pour over lamb. Season with pepper.
- Cover tightly with foil. Bake for 2 1/2 hours or until lamb is tender. Remove foil and bake for a further 30 minutes or until sauce has reduced slightly. Serve with mashed potato and steamed vegetables.
- I cooked this in a large frying pan and used the lid instead of foil
- I also upped the heat to 175C and only cooked it for 1 1/2 hrs
- I added baked beans instead of canellini beans as that was all I had.
- I also added 1/2 and 1/2 of red and white wine as I only had a small amount of white wine!
- Added to this to bulk up the veggies was 1 carrot and 1 zucchini … much to the disgust of the kids!
- I also cut back of the garlic cloves … only 4 and only used 1 onion
- Cayden took one look at this meal and decided he didn’t like it from the start (before even a morsel had touched his delicate tongue)…so Emma also didn’t like it! oh the joys of cooking for a family!!!!
- We liked it!
It’s been a while, I know, life has a habit of getting in the way of the best laid plans! Anyway I hope to get back into posting some recipes to share. Tonight we had corned beef … now I adore this meal at any time, but Darren really isn’t into it much, so I don’t make it that often. I had 3 in the freezer that I thought I had better use! I tried something different this time and cooked it in the crockpot. Let me tell you it was the most delicious meal of corned beef I’ve ever had, even beating Mums and that’s saying something!
All 4 plates were licked clean and Darren finished first!
This recipe was from Taste.com.au
Corned beef, mash potato, broccoli and carrots with a white, parsley & mustard sauce
- 1.5kg piece uncooked corned (pickled) silverside, rinsed
- 1 onion, studded with 6 cloves
- 1 stalk celery, coarsely chopped, leaves included
- 1 carrot, coarsely chopped
- 1 bulb garlic, halved
- 2 bay leaves
- 1 tsp black peppercorns
- 750g small chat potatoes, washed
- 1 bunch Dutch (baby) carrots, peeled
- 1 bunch baby turnips (see notes)
- 250g baby green beans, trimmed
- 50g butter, chopped
- 25g plain flour
- 1/4 cup (60ml) pouring cream
- 1/3 cup chopped flat-leaf parsley
- 1 1/2 tbs wholegrain mustard
- Place meat in a large saucepan, add enough water to cover and bring to the boil. Drain. Wipe pan clean and return meat with studded onion, celery, carrot, garlic, bay leaves, peppercorns and enough water to cover by 5cm. Simmer, partially covered, over medium heat for 2 hours or until meat is tender. Set aside.
- Strain a third of the cooking liquid into a clean saucepan and bring to the boil over medium heat. Add potatoes and cook for 5 minutes, then add carrots and turnips and cook for 3 minutes. Add green beans and cook for 3 minutes, then drain. Return vegetables to pan. Add half the butter and season to taste.
- Heat remaining butter in a pan over low-medium heat. Stir in flour. Remove from heat. Gradually stir in 2 cups strained cooking liquid. Return to heat and stir until mixture boils and thickens. Add cream and bring to the boil. Add parsley and mustard. Remove meat from cooking liquid and slice. Serve with vegetables and sauce.
- As I mentioned earlier, I used a crockpot to cook my beef. I did do the first part of this recipe and brought the water & meat to a boil and then transfered it to the crockpot and put fresh cold water over the meat. I put all the aromatics (except the celery as I didn’t have any) in the crockpot and then turned it on low and left it for 8hrs and then turning it off and let it rest in the liquid for 1/2 hour.
- I also didn’t have any actual cloves, just used 1/2 teaspoon of ground cloves.
- As you can see from the picture, I used what ever veggies I had in the fridge and also mash potato … there is nothing else to have with corned beef as far as I am concerned!
- I used dijon mustard in the sauce as that was what I had on hand.