Traditional Corned Beef With Horseradish White Sauce

• 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

1. 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.
2. 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.
3. 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.
4. Slice beef thinly. Arrange on serving plates along with vegetables. Pour sauce over beef.

silverside, cloves, onion, stalks celery, garlic, orange zest, beef stock, tiny new potatoes, zucchini, green beans, olive oil, spring onions, white wine, heavy cream, horseradish cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36269 (may not work)