FROM OUR KITCHEN
Traditional corned beef with mustard sauce
Prep time15 min
Cook time90 min
Total time105 min
Servings6
01
Ingredients
- 1 ½ kg corned beef silverside, fat trimmed, rinsed
- 2 2 tbsp brown sugar
- 2 2 tbsp white wine vinegar
- 2 2 fresh bay leaves
- 6 6 cloves
- 12 12 whole black peppercorns
- 6 6 pickling onions, peeled
- 2 2 bunches baby carrots, trimmed, peeled
- 1 1 small red cabbage, cut into wedges
Mustard sauce
- 1 tbsp olive oil
- 50 g butter, cubed
- 2 tbsp plain flour
- 1.4 cup (60ml) pouring cream
- 2 tbsp wholegrain mustard
- 2 tbsp finely chopped chives
02
Step-by-step method
- 01Preheat oven to 180°C (160° fan-forced). Line a large baking tray with baking paper.
- 02Place corned beef, sugar, vinegar, bay leaves, cloves, peppercorns and onions into a large saucepan. Season with salt and cover with cold water.
- 03Bring 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.
- 04Meanwhile, place cabbage onto prepared baking tray, drizzle with oil, season and toss to coat. Roast for 25 minutes or until cabbage is tender.
- 05Heat 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.
- 06Slice beef thinly against the grain. Serve with mustard sauce, onions, carrots, cabbage and sugar snaps. Sprinkle with remaining chives.
03
Chef's tips
- Add vegetables to pan during last hour of cooking. Try whole baby potatoes, baby carrots, turnips or thick wedges of cabbage.
- Corned beef is great cold on sandwiches with pickles and salad.