Recipe

Traditional corned beef with horseradish white sauce

Traditional corned beef with a tangy horseradish white sauce is a recipe that will transport you back in time.

  • 2 hrs 40 mins cooking
  • Serves 4
  • Print
    Print
Corned beef is one of those nostalgic recipes that immediately transports many of us back to the childhood dinner table. It's worth making extra just for the leftovers which can be made into a variety of different forms and taste just as good as the original.
Any leftover corned beef can be used in the recipes for corned beef hash, jaffles or reuben salad.
Corned beef is a delicious and versatile meat that seems to have been around forever. If you can't gt enough of corned beef we share our favourite recipes including roasts, to sandwiches and toasties and more corned beef recipes?

Ingredients

Traditional corned beef with horseradish white sauce
  • 1.5 litre (6 cups) water
  • 1.5 kilogram piece silverside
  • 4 cloves
  • 1 brown onion (150g), chopped coarsely
  • 2 trimmed sticks celery (150g), chopped coarsely
  • 2 clove garlic, peeled
  • 2 x 4cm strips orange rind
  • 2 cup (500ml) beef stock
  • 500 gram tiny new potatoes, quartered
  • 2 green zucchini (240g), sliced thickly
  • 250 gram green beans, trimmed
  • 2 teaspoon olive oil
  • 2 green onions, chopped finely
  • 1/4 cup (60ml) dry white wine
  • 3/4 cup (180ml) cream
  • 2 teaspoon horseradish cream
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Method

Traditional corned beef with horseradish white sauce
  • 1
    Combine the water, silverside, cloves, brown onion, celery, garlic, rind and stock in large saucepan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
  • 2
    Reserving cooking liquid, drain corned beef; wrap in foil to keep warm. Strain liquid into large saucepan; discard solids. Return liquid to a boil; add potato. Reduce heat; simmer, uncovered, about 5 minutes or until just tender. Add zucchini and beans; cook, uncovered, until vegetables are just tender. Drain; discard cooking liquid.
  • 3
    Meanwhile, heat oil in medium frying pan; cook green onion, stirring, until just tender. Add wine; bring to a boil. Boil, uncovered, until mixture reduces by half. Add cream and horseradish cream; cook, stirring, about 3 minutes or until sauce thickens slightly. Stir in parsley.
  • 4
    Slice corned beef thinly. Place slices with vegetables on serving plates; pour sauce over corned beef.

Notes

Any leftover corned beef can be used in the recipes for corned beef hash, jaffles or reuben salad.

More From Women's Weekly Food