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Samp and beef cheese bake

Samp and beef cheese bake

Samp and beef cheese bake

2 cups uncooked samp
2T butter
Salt to taste
1kg uncooked corned beef
1 carrot
1 celery stalk
1 onion, cut into wedges

For the cheese sauce

5T butter

5T flour
Reserved corn beef stock, about 1 1/2 cups
1 1/2 cups Milk
1 cup grated smoked cheese (like oat smoked Stanford cheese)
1 cup grated mature cheddar
Soak your samp overnight in just enough water to coat the samp. Drain off the water after soaking and return the samp to a pot with the butter, some salt and 3 cups of water. Place the pot over a medium heat and bring to a simmer to cook slowly for about 1 1/2 hours or until the samp is cooked. Be sure to add extra water if needed before the samp is cooked. Drain off the water and keep the samp aside.
While the samp is cooking prepare the corned beef. Add the beef to a pot along with the carrot, celery, onion and just enough water to cover the beef. Slowly simmer and cook the beef for about 2 hours or until the meat is perfectly cook and pulls apart easily. Remove from the stock and allow to cool until it can be shredded.
Prepare your cheese sauce by heating the butter in a pot over a medium heat before adding the flour and coking together for about 1 minute before pouring in some of the reserved stock reserved from cooking the beef. Be sure to pour it in slowly while whisking to prevent lumps forming. Pour in the milk and continue mixing until the sauce begins to thicken.
Gradually begin adding the cheeses while stirring until all the cheese has been added and perfectly melted through. Season lightly if needed.
Add the samp and shredded beef before mixing through and adding to a roasting dish. Place the dish in an oven that has been preheated to 180C to cook for about 25-30 minutes or until golden and bubbling.
Serve pipping hot

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