Traditional Corned Beef With Horseradish White Sauce - cooking recipe

Ingredients

1 (3 1/3 lb) piece silverside (bottom or outside round) of beef
4 None cloves
1 None onion, chopped coarsely
2 stalks celery, trimmed, chopped coarsely
2 cloves garlic, peeled
2 (1 1/2 inch strips) orange zest
2 cups beef stock
1 lb tiny new potatoes, quartered
2 None zucchini, sliced thickly
9 oz green beans, trimmed
2 tsp olive oil
2 None spring onions, chopped finely
1/4 cup dry white wine
3/4 cup heavy cream
2 tsp horseradish cream
1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Preparation

Combine 6 cups water, beef, cloves, onion, celery, garlic, orange zest and stock in a large saucepan. Bring to a boil then reduce heat and simmer, covered, for 2 hours.
Drain beef, reserving cooking liquid. Wrap beef in foil to keep warm. Strain liquid into a large saucepan and discard solids. Bring liquid to a boil and add potatoes. Reduce heat and simmer for 5 mins, or until just tender. Add zucchini and green beans and cook until tender. Drain, discarding cooking liquid.
Meanwhile, heat olive oil in a medium frying pan over medium heat. Cook onions, stirring, until just tender. Add wine and bring to a boil. Boil until mixture reduces by 1/2. Add heavy cream and horseradish cream. Cook, stirring, for 3 mins, or until sauce thickens slightly. Stir in parsley.
Slice beef thinly. Arrange on serving plates along with vegetables. Pour sauce over beef.