Traditional corned beef with mustard sauce
Ingredients
Simple ingredients, wonderful result.
Mustard sauce6 ingredients
Step-by-step method
Make it your own, one easy step at a time.
- 01
Step 1
Preheat oven to 180°C (160° fan-forced). Line a large baking tray with baking paper.
- 02
Step 2
Place corned beef, sugar, vinegar, bay leaves, cloves, peppercorns and onions into a large saucepan. Season with salt and cover with cold water.
- 03
Step 3
Bring to the boil, reduce heat and simmer over low heat, partially covered, for 1 ½ to hours or until beef is firm to touch. Add carrots to pot for last 5 minutes of cooking time. Remove beef from pan and set aside until cool enough to handle, straining liquid into a bowl and reserving onions.
- 04
Step 4
Meanwhile, place cabbage onto prepared baking tray, drizzle with oil, season and toss to coat. Roast for 25 minutes or until cabbage is tender.
- 05
Step 5
Heat butter in a medium saucepan over medium-low heat. Once bubbling, stir in flour, remove from heat and then gradually stir in 2 cups cooking liquid. Return to heat and stir until sauce boils and thickens. Add cream and return to the boil. Stir in mustard and half the chives. Season to taste.
- 06
Step 6
Slice beef thinly against the grain. Serve with mustard sauce, onions, carrots, cabbage and sugar snaps. Sprinkle with remaining chives.
Tips
-
Add vegetables to pan during last hour of cooking. Try whole baby potatoes, baby carrots, turnips or thick wedges of cabbage.
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Corned beef is great cold on sandwiches with pickles and salad.
