Corned beef with vegetables and poached egg
6 servings
30 minutes
Salted meat with vegetables and poached egg is a refined yet hearty dish of French cuisine that delights with its balance of flavors. Slowly braised salted meat gains a rich meaty taste, potatoes and onions provide a tender texture, while the poached egg adds an airy softness. This recipe, inspired by the traditions of home French cooking, combines aromatic spices and fresh herbs to create a harmony of simple yet rich flavors. The salted meat becomes a base infused with the juices and aromas of vegetables, while the light acidity of vinegar in the poached egg adds an exquisite touch to the dish. Perfect for a cozy family dinner or festive gathering, highlighting the beauty of simple ingredients transformed into culinary perfection.
1
Rinse the salted meat under cold water, place it in a large pot, add bay leaves and peppercorns. Pour in water and bring to a boil, cover with a lid, reduce heat and simmer for 2-3 hours.
- Corned beef: 1.5 kg
- Bay leaf: 2 pieces
- Black peppercorns: 8 pieces
2
Use a skimmer to remove the foam. Take the meat out of the pot. Do not pour out the broth, it will be useful.
3
Clean the potatoes and onions, place them in a pot with broth, and boil over medium heat until the potatoes are soft. Remove the potatoes and set aside. Continue boiling the onions. The cooked onions can be easily pierced with a fork. Remove the cooked onions and save 1/4 cup of broth.
- Potato: 2 pieces
- Onion: 2 heads
4
Chop the meat and place it in a large bowl. Cut the potatoes into large pieces and the onions into half rings; add to the beef. Add parsley leaves and pour in the broth. Season with salt and pepper.
- Chopped parsley: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Preheat the oven to 100 degrees. In a large skillet over medium heat, melt the butter. Place half of the meat and vegetable mixture and spread it across the skillet. Cook until crispy for 5 minutes, then carefully flip and fry the other side. Place on parchment and put in the oven. Do the same with the remaining mixture.
- Butter: 3 tablespoons
6
Pour 2.5-3 cm of water into a pot/deep pan, add vinegar, and bring to a simmer when small bubbles start rising from the bottom and the surface of the water begins to ripple.
- White vinegar: 1 teaspoon
7
Carefully crack an egg into a small bowl, stir the barely boiling water in the pot with a spoon to create a small whirlpool, and gently pour the egg from the bowl into the center of the whirlpool. The egg should poach in the water for exactly 2 minutes. After that, remove the egg with a slotted spoon, let excess water drain off, and do the same with the remaining eggs.
- Chicken egg: 1 piece
8
Divide the salted meat with vegetables onto 6 plates. Place 1-2 eggs on each plate and serve at the table. Enjoy your meal!