Quick & Easy

Classic corned beef with creamy mustard sauce

Try this classic family meal with the added flavour of creamy mustard sauce.
Classic corned beef with creamy mustard sauce
1H 10M
1H 15M


Classic corned beef
Mustard sauce


1.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.
2.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.
3.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.
4.Serve corned beef thinly sliced, drizzled with sauce and accompanied with steamed vegetables.

Drain left-over cooked meat and wrap in baking paper then foil. Store in the fridge. Use in salads, sandwiches and fritters.


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