1 corned beef silverside
2 tbsp Australian mustard
2 tbsp honey
6 medium parsnips
500 g pumpkin
- Place corned beef silverside in a large bowl of cold water and allow to chill for 30 min. Drain and pat dry with paper towel, then place in a baking bag. Combine 2 tablespoons each Australian mustard and honey, pour over the corned beef and season with black pepper. Secure the bag and place into a tray, then bake in the oven at 180°C (160°C fan forced) for 1 hr and 45 min.
- Meanwhile, peel, halve and blanch 6 medium parsnips and cut 500g pumpkin into wedges. Place vegies on a separate greased tray and spray with olive oil. Bake for 45 min or until tender.
- Allow beef to rest in the bag for 10 min. Serve sliced meat with roasted vegetables and a Pear, Parmesan & Rocket salad.