Ingredients
For the homemade corned beef
1 clove
1 bay leaf
1 star anise
100g/4oz salt
50g/2oz fine pink salt
2.2 litres/3½ pints water
225g/8oz beef flank
2 gelatine leaves
250ml/7fl oz cooking liquid
For the beetroot and radish
2 raw beetroot, peeled and thinly sliced
pinch salt
pinch sugar
2 candy beetroot, peeled and finely sliced
salt and freshly ground black pepper
4 radishes
50ml/2oz white wine vinegar
200ml/7fl oz extra virgin olive oil
2 cooked beetroot, not in vinegar, finely chopped
For the English mustard cream
300ml/½ pint double cream
2.5g/½ tsp English mustard powder
To serve
red sorrel
beetroot crisps
Method
1. For the homemade corned beef, in a large container mix the spices and salt with the water and add the beef flank. Leave to brine, covered, in the fridge for up to three days.
2. Rinse the beef thoroughly in cold water and cover it with fresh water in a pan. Bring to the boil, then reduce the heat and simmer for three hours. When cooked, allow to cool slightly then pick the meat into pieces. Chop or mince the meat, keeping the fat. Reserve the cooking liquid and reduce to 250ml/7fl oz. Mix the reduced cooking liquid into the meat and place into a 20cm/8in x 30cm/12in mould.
3. Preheat the oven to 50C/120F.
4. For the beetroot and radish, lay the slices of raw beetroot on a tray, slightly overlapping the edges, and sprinkle with salt and sugar. Place into the oven to dry overnight. Once dried, cut the slices into rectangles.
5. Season the candy beetroot slices with salt and freshly ground black pepper and set aside.
6. Slice the radishes thinly on a mandoline and keep to one side.
7. Mix the white wine vinegar and olive oil together in a bowl and stir in the chopped cooked beetroot. Marinate for one hour, then drain the beetroot, reserving a few spoonfuls of the marinating liquid for a dressing.
8. For the English mustard cream, lightly whip the cream, then fold in the mustard powder. Whip again to a thick holding consistency.
9. To serve, slice the corned beef. Dress the raw beetroot, the cooked beetroot and the radishes in the reserved marinade and arrange over the corned beef. For each serving, place a quenelle of mustard cream alongside, then garnish with red sorrel and the beetroot crisp.
