Name: Classic corned beef with creamy mustard sauce
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 6
Ingredients: Classic corned beef; 1.5 kilogram piece corned silver side, rinsed; 1/2 cup brown vinegar; 2 tablespoon brown sugar; 4 cloves; 2 bay leaves; 6 black peppercorns; steamed vegetables, to serve; Mustard sauce; 40 gram butter, chopped; 2 tablespoon plain flour; 150 millilitre milk; 1 cup reserved cooking liquid; 1 tablespoon wholegrain mustard; 1 tablespoon chopped parsley

Classic corned beef with creamy mustard sauce

Try this classic family meal with the added flavour of creamy mustard sauce.

Serves 6

Prep

Cook

1H 10M

Total

1H 15M

This classic corned beef with creamy mustard sauce is a comforting family meal. With the flavour from the meat and sauce doing the hard work, you can keep it simple with your favourite sides, we love this with mashed potato, carrots and seasonal greens.

Leftover corned beef makes for a fantastic sandwich, a toasty reuben melt, or try this kumara and corned beef hash for a tasty weekend brunch.

Ingredients

Classic corned beef

1.5 kilogram piece corned silver side, rinsed

1/2 cup brown vinegar

2 tablespoon brown sugar

4 cloves

2 bay leaves

6 black peppercorns

steamed vegetables, to serve

Mustard sauce

40 gram butter, chopped

2 tablespoon plain flour

150 millilitre milk

1 cup reserved cooking liquid

1 tablespoon wholegrain mustard

1 tablespoon chopped parsley

Method

Place meat in a large saucepan. Add enough water to cover, and bring to the boil. Use a spoon to skim fat from surface and discard. Add vinegar, sugar, cloves, bay leaves and peppercorns.

Reduce heat to medium. Partially cover the pan and simmer gently for about 1 hour (allow 10-30 minutes per 500g) or until meat is tender. Cover and set aside to cool in liquid.

To make mustard sauce, melt butter in a saucepan on medium. Add flour and cook, stirring, for 1 minute. Remove from heat. Gradually whisk in milk until smooth, followed by cooking liquid. Return to heat and cook, stirring constantly, until mixture boils and thickens. Simmer for 3 minutes. Stir through mustard and parsley. Season to taste.

Serve corned beef thinly sliced, drizzled with sauce and accompanied with steamed vegetables.