Dinner: corned beef with mustard sauce and vegetables
Jac cooked a chunk of corned beef (sometimes called silverside) for dinner recently. I think my US readers will know this as boiled beef brisket. We get our corned beef from the supermarket.
It’s a great dinner, with meat and vegetables all cooked in the same pot. Jac also likes to serve peas with this dish.
Recipe: corned beef with mustard sauce
I wrote this up after talking to Jac about how she cooked the dish.
Corned beef and vegetables
- Boil water in a stockpot (at least 6L capacity, 10L is even better if you have it!)
- Add the meat to the water. Simmer with lid on the pot, allowing 1 hour per kilo of meat. The meat should be submerged in the water as it cooks – you can weigh it down with a small plate or lid if necessary.
- When there is approx 1/2 hour of cooking time left, add any or all of these vegetables: potatoes, carrots, onions, celery, cabbage. Cook the meat and vegetables with the lid back on.
- When meat is ready, remove from water and allow to rest for at least 10 minutes.
1 tablespoon butter
2 tablespoons plain flour
1/4 cup warm milk
1 cup corned beef pan juices (strained)
1 tablespoon dry mustard
Salt and pepper to taste (very little salt is needed as corned beef is already salty)
Basically, you make a roux sauce. This is how Jac makes hers.
- Melt the butter in a saucepan, add the flour and keep stirring over medium-heat to make a paste.
- Add the warm milk, stir through well to get the sauce started.
- Add the corned beef pan juices, a little at a time, stirring constantly.
- Add the dry mustard.
- Allow the sauce to simmer, stirring constantly until smooth and thickened.
- Season with pepper but go easy on the salt, as the corned beef is salty already.
If you wish, you can add a beaten egg yolk to the sauce to make it richer – remove the sauce from the heat when adding the egg yolk. Some recipes for mustard sauce include a little vinegar, some include a little cream. You will find lots of recipes if you google corned beef with mustard sauce.
Breakfast: corned beef hash with a fried egg
Jac used the leftover corned beef to make corned beef hash for breakfast on the weekend. She used the recipe from a cookbook I bought for her from Amazon: Diner: Deliciously Authentic Feel-good Recipes by Jennifer Joyce. I love the look of most of the recipes in this book. The corned beef hash is made with cubes of corned beef, potatoes, butter, onions, garlic and a little Tabasco sauce. You serve it with a fried egg on top.
The soft egg yolk was so good and the corned beef hash was delicious! We ate generous servings for breakfast and I finished the leftovers the next morning. It was so tasty that I was a little sad when it was all gone. But I know that we have another chunk of corned beef in the freezer, so I will be able to enjoy corned beef with vegetables and mustard sauce followed by corned beef hash all over again. :D
I also love a cold sliced corned beef and mustard sandwich, just on its own or with potato salad on the side – mmm, fantastic!
And of course, regular readers will know very well how much I love tinned corned beef with egg and rice.