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.
It’s a very comforting home-style 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.
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.
- 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
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.
I'm TFP, a food blogger from Perth, Western Australia.
{ 15 comments… read them below or add one }
Hey TFP, we don’t call it “boiled beef brisket,” we call it “corned beef” as well :) But we don’t call it “silverside.” I’m going to buy a pound of corned beef later today.
We call it corned beef as well… I have only ever really eaten it around st. patricks day (an Irish thing) and with cabbage cooked in the same broth as the beef… It looks good in a hash…
Having an Irish mum, we had corned beef alot growing up. I didn’t like it and only ate the hash she made the next day. Now I love all of it. Nothing like a good sandwich on good rye bread with mustard! Sometimes when corned beef is at a good price around St. Pat’s I’ll buy extras and use one just for hash. It is also Duke’s favorite meat, so of course we always have plenty for him!
That looks so great you guys :) I need to make that soon I think, my dad loves it! When I simmer the silverside, I add onion, vinegar, sugar, bay leaves and whole peppercorns to add even more flavour.. very yummy :)
have you ever tried cooking the beef in a slow cooker? its delicious and so tender.
MMM Love the sound of the sauce. Ive always done a white onion sauce with mine.. think ill try the mustard one next !
Mmm, definitely my kind of a meal. I love silverside/corned beef, and I love corned beef from a can (which I know if different to this) – it looks so luscious and silky, glistening with the gravy on top!
I love your version of corned beef has too. We do it a bit differently with corned beef from a can and mashed potato, but it comes out more like a mush where yours looks more like a presentable meal! :-)
And and the egg on top. Bursty…
Looks delicious! I’ve always loved corned beef because we used to have it at boarding school (with mashed potato and cheese sauce of course!) but I’ve never been bold enough to try making it myself. Now I’m definitely going to, because YUM!
Nope, here it’s also corned beef. :-) As in “Irish.”
Beef brisket, to us, is a steak-like cut of “beef skirt.” Brisket is favoured at Tex-Mex/Southwest barbecues; the tough meat is marinaded for hours and then grilled, served with beans, potato salad and tortillas generally.
It all looks SO yummy, especially that corned beef hash and egg! One of the best breakfasts ever.
Mmm, hash! It looks soooo good :D BTW I’ve always thought corned beef SOUNDED gross (it sounded like beef crusted in… corn) but I do think it’s quite deliciously tender. :D
Wei-Wei
I LOVE corned beef hash, but i smother mine in ketchup!
JP,
Haha, have you cooked your corned beef yet?
Bryan,
That hash was unbelievable! I’ve been craving it ever since I ate the last of it! I might suggest to Jac we try cooking it using tinned corned beef – I reckon that would taste awesome too (though I loved chewing on the cubes of meat).
kathy,
Heheh, lucky Duke! It’s funny, isn’t it, how we dislike some foods as kids but change our tastes as we get older? Corned beef and mustard sandwich on rye bread is one of Jac’s favourites.
MissEm,
Yep – I love how there are all kinds of variations to cooking corned beef with mustard sauce, all easy, all tasty.
soph,
We just bought a slow cooker last week! Haven’t had the chance to try it out, but I know corned beef is on the list of meats to cook in there. Jac has a whole list of things she wants to try slow cooking.
Matthewd,
Mmmmm, white onion sauce sounds yummy too.
Craig,
Tinned corned beef is one of my favourite tinned meats (along with SPAM and cocktail frankfurts)! We always have tins of all of those in our pantry. :) Haha, yes, that egg was beautifully shiny and bursty. As I wrote above to Bryan, I want to try corned beef hash made with tinned corned beef. I reckon it would taste great.
Katie,
Awesome! :D
Cindy,
I love fried potatoes at breakfast, and the corned beef hash with egg was just wonderful. I’m developing an intense craving for it right now as I write these comment replies!
Wei-Wei,
Hahaha, funny thing is, beef encrusted in corn sounds great to me! But then I love corn. :)
Laura,
Mmmm, tomato sauce/ketchup goes with so many things, doesn’t it? Jac ate her corned beef hash with chilli sauce. I found the corned beef hash so flavoursome I didn’t need any sauce.
TFP, I saw your reply comment regarding you/Jac having recently purchased a slow cooker. You probably already know this, but just a friendly hint: When cooking any sort of meat, use at least 1 part meat broth to 1 part water. However, I usually simmer meat in a fluid which is 2/3 canned broth and 1/3 water; makes the meat SO juicy and tender. There’s a misconception that slow-cookers tenderize meat on water alone. In fact, I’m popping a beef roast into mine in a few hours for husband’s dinner tonight. :-)
Hi TFP
Nice blog! I love corned beef with a white sauce and simple vegies in winter. In fact, I’m cooking it up as a type. Was just looking around to see what others like to do with their corned beef. I am also from Perth – what a coinkydink! The “corned” in corned beef refers to the preserving method – the beef has been “corned” in a corning liquid – basically a brine. Silverside is the cut of beef that was corned. I love a corned beef hash with whatever is left over too, that’s the plan for Saturday brekky. A fried egg on top is yummy but a bit too much fried stuff for my tummy in the morning, so I go with poached.
For a bit more flavour I like to add quatered onions, a clove or two of garlic, some cloves, some corriander seeds, bay leaves, pepper corns, malt vinigar and brown sugar to the cooking liquid. For an extra rich white sauce I do the same as you above but add an egg yoke and some cream at the end.
Cindy,
Thanks for the hint. We’ve never used slow cookers before, so that is very useful information. I’ve passed on your tips to Jac. :)
Clinton,
The fried egg was the serving suggestion in the recipe we followed, but we did discuss how great poached or even scrambled eggs would be with the hash. Yep – I have written in my notes following the recipe that egg yolk and/or cream can be added to the sauce. I think when Jac’s mum cooks it she does add egg yolk.