Corned beef with white sauce – an oldie but a goodie
ABC NSW radio 1233 with Carol Duncan on Monday 26 April 2010Preparation Time 10 minutes
Cooking Time 1 1/2 – 2 hours
Ingredients (serves 6)
1.5 kg beef corned silverside
1 onion, halved
2 tablespoons malt vinegar
1 1/2 tablespoons brown sugar
2 bay leaves
1 teaspoon black peppercorns
4 whole cloves
1 strip lemon rind
For white sauce
2 tablespoons butter
1 small onion, finely chopped
1 ½ tablespoons plain flour
2 cups milk
¼ cup cooking broth from the corned silverside
A generous pinch nutmeg & ground cloves
Cracked black pepper
Method
- Place beef in a large saucepan of cold water. Bring to boil. Simmer for 5 minutes (this step will minimise the saltiness). Drain the beef.
- Refill saucepan with cold water. Add beef, onion, vinegar, sugar, bay leaves, peppercorns, cloves and lemon rind. Bring to boil. Reduce to a simmer. Cook for 1 1/2 hours or until tender. Remove beef from saucepan. Set aside, covered with foil, for 10 minutes to rest before slicing.
- To make the white sauce, melt the butter over medium heat, then add the onion and cook 10 minutes or until soft.
- Sprinkle the flour over the onion and cook, stirring, for 1 minute.
- Remove the pan from the heat and slowly whisk in milk and cooking broth.
- Return the heat and gradually bring to the boil, stirring until thick.
- Season with the nutmeg, cloves and pepper.
Notes: Before cooking push the cloves into the onion. Carrots, brussel sprouts or small cabbage cut in quarters could be added to the meat for the last 10-15 minutes of cooking.
Corned beef can also be cooked in a slow cooker, covered, on low for 10-12 hours or high for 6-7 hours.
The onion could be omitted from the sauce. Substitute the nutmeg and cloves for wholegrain or Dijon mustard.
In: Recipes, Radio, Meat, Slow Cookers · Tagged with: Meat, Radio, Recipes, Slow cooker recipes
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