Corned Beef with White Sauce

The story

Corned beef became important in Australian colonial and rural cooking because salted meat travelled and stored better than fresh beef. It remained a household staple well into the twentieth century. Long, gentle cooking softens the brisket while preserving its savoury cure. Mild white sauce tempers the salt and links the meat with boiled vegetables. The dish is associated with country kitchens, older family recipes and economical Sunday meals. Leftovers traditionally become sandwiches, hash or fritters.

Ingredients

• Main
• 600 gram corned beef silverside600 g corned beef silverside
• 200 gram carrots200 g carrots, chunked
• 350 gram potatoes350 g potatoes, chunked
• 250 gram cabbage250 g cabbage, wedged
• 20 gram butter20 g butter
• 20 gram plain flour20 g plain flour
• 250 millilitre milk250 ml milk
• 1 tablespoon mustard1 tbsp mustard

Method

1. Step 1

   Simmer corned beef gently until tender.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

2. Step 2

   Cook potatoes, carrots and cabbage near the end of cooking.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

3. Step 3

   Make a white sauce from butter, flour and milk.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

4. Step 4

   Season the sauce with mustard.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

5. Step 5

   Slice beef and serve with vegetables and sauce.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

Nutrition

per serving

Estimated from the upgraded serves-2 metric ingredient list; verify with a nutrition calculator before making health claims.