Name: Traditional corned beef with mustard sauce and vegetables
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 1
Ingredients: 1 1/2 kg corned beef silverside, fat trimmed, rinsed; 32.00 gm brown sugar; 40.00 ml white wine vinegar; 2 fresh bay leaves; 6 cloves; 12 whole black peppercorns; 6 pickling onions, peeled; 2 bunches baby carrots, trimmed, peeled; 1 small red cabbage, cut into wedges; 18.20 gm olive oil; 50g butter, cubed; 40.00 ml plain flour; 60ml cream; 46.80 gm wholegrain mustard; 40.00 ml finely chopped chives; Steamed sugar snaps, to serve

Traditional corned beef with mustard sauce and vegetables

0 Likes

Prep Time:
15 minutes

Cook Time:
90 minutes

Total Time:
105 minutes

Savory corned beef pairs perfectly with creamy mashed potatoes, veggies, and tangy mustard or as a tasty sandwich with relish or pickles.

Ingredients:

1 1/2 kg corned beef silverside, fat trimmed, rinsed
32.00 gm brown sugar
40.00 ml white wine vinegar
2 fresh bay leaves
6 cloves
12 whole black peppercorns
6 pickling onions, peeled
2 bunches baby carrots, trimmed, peeled
1 small red cabbage, cut into wedges
18.20 gm olive oil
50g butter, cubed
40.00 ml plain flour
60ml cream
46.80 gm wholegrain mustard
40.00 ml finely chopped chives
Steamed sugar snaps, to serve

Instructions:

Preheat your oven to 180C (160C fan-forced) and line a large baking tray with baking paper.
In a large saucepan, combine corned beef, sugar, vinegar, bay leaves, cloves, peppercorns, onions, and season with salt. Cover with cold water.
Simmer the mixture on low heat, partially covered, for 1 1/2 hours until the beef is firm. Add carrots for the last 5 minutes of cooking. Set beef aside to cool, strain liquid into a bowl, and reserve onions.
Place the cabbage on the baking tray, drizzle with oil, season well, and toss to coat. Roast for 25 minutes or until the cabbage is tender.
In a saucepan, melt butter over gentle heat until it starts to bubble. Add flour, stir, then take off heat. Slowly whisk in 2 cups of cooking liquid. Put back on heat and stir until the sauce boils and thickens. Pour in cream and bring to a boil. Mix in mustard and half of the chives. Season to your liking.
Thinly slice the beef against the grain. Serve it with a delicious mustard sauce, onions, carrots, cabbage, and sugar snap peas. Finish it off by sprinkling the remaining chives on top.

We use cookies

Similar Recipes

Corned beef with vegetables and mustard sauce

Corned beef with mustard parsley sauce

Grandma's Corned Beef

Corned beef with apple and walnut coleslaw

Corned Beef and Cabbage