Corned beef dinner and breakfast

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.

Corned beef with white sauce and vegetables

It’s a great dinner, with meat and vegetables all cooked in the same pot. Jac also likes to serve peas with this dish.


It’s a very comforting home-style dish.

Corned beef with white sauce

Recipe: corned beef with mustard sauce

I wrote this up after talking to Jac about how she cooked the dish.

Corned beef and vegetables

  1. Boil water in a stockpot (at least 6L capacity, 10L is even better if you have it!)
  2. 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.
  3. 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.
  4. When meat is ready, remove from water and allow to rest for at least 10 minutes.

Mustard sauce
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.

  1. Melt the butter in a saucepan, add the flour and keep stirring over medium-heat to make a paste.
  2. Add the warm milk, stir through well to get the sauce started.
  3. Add the corned beef pan juices, a little at a time, stirring constantly.
  4. Add the dry mustard.
  5. Allow the sauce to simmer, stirring constantly until smooth and thickened.
  6. 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.

Corned beef hash with a fried egg

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

Fried egg close-up

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.

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