Corned beef with white sauce – an oldie but a goodie

ABC NSW radio 1233 with Carol Duncan on Monday 26 April 2010

Preparation 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


  • 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.

Posted on April 26, 2010 at 11:43 pm by Brigid · Permalink
In: Recipes, Radio, Meat, Slow Cookers · Tagged with: , , ,

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