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Corned beef with peppercorn white sauce
Corned beef with peppercorn white sauce
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Prep Time:
10 minutes
Cook Time:
105 minutes
Total Time:
115 minutes
Cozy up on a winter Sunday with savory corned beef and zesty peppercorn sauce.
Ingredients:
  • 1.5 kg beef corned silverside
  • 40.00 ml malt vinegar
  • 1 onion, halved
  • 1 tsp black peppercorns
  • 2 whole cloves
  • 1 bay leaf
  • 1 strip lemon rind
  • Steamed carrots, to serve
  • Brussels sprouts, to serve
  • 50g Salted Butter
  • 30.00 ml plain flour
  • 2 tsp drained green peppercorns
  • 500ml milk
  • Salt
Instructions:
  • Add the beef to a large saucepan filled with cold water. Bring it to a gentle boil and let it simmer for 5 minutes. Then, drain the beef using a colander.
  • Fill the saucepan with cold water. Add beef, vinegar, onion, peppercorns, cloves, bay leaf, and lemon rind. Bring to a boil, then simmer for 1 1/2 hours until tender. Remove beef from the saucepan and let it rest covered with foil for 10 minutes before slicing.
  • In a small saucepan over medium heat, melt the butter until it's bubbling. Add flour and peppercorns, and stir constantly for 1 minute.
  • Slowly pour in the milk, while continuously stirring until fully blended. Let it cook for approximately 5 minutes, stirring frequently until the sauce comes to a boil and thickens. Take it off the heat. Drizzle the sauce over the sliced beef along with the steamed vegetables, and season according to your preference.

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