Corned Beef with Mustard Sauce
Tender, slow-simmered corned beef served with a silky, tangy mustard sauce. A comforting mid-century staple of classic Tasmanian home cooking.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Large stockpot
- •Small saucepan
- •Whisk
- •Carving knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 32 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 520 kcal
Instructions
- 1
Place the rinsed corned beef into a large stockpot and cover completely with cold tap water.
- 2
Stud the onion halves with the cloves and add them to the pot along with the bay leaves, sugar, and vinegar.
- 3
Bring the water to a gentle boil over medium-high heat, skimming any foam from the surface.
- 4
Reduce the heat to low, cover with a lid, and simmer gently for two hours until fork-tender.
- 5
Melt the butter in a small saucepan over medium-low heat.
- 6
Whisk in the plain flour and cook for one minute until foaming and fragrant.
- 7
Gradually whisk in the milk and reserved hot cooking broth until smooth and completely lump-free.
- 8
Simmer the sauce gently for three minutes until thickened and glossy.
- 9
Stir in the mustard and chopped parsley, then season with cracked black pepper to taste.
- 10
Lift the beef onto a board, rest for five minutes, and carve into thin slices across the grain.
- 11
Arrange the warm beef on plates and spoon the mustard sauce generously over the top.
Chef's tips
Always carve corned beef across the grain to ensure tender, melt-in-the-mouth slices. Let the meat rest for five minutes before slicing so the juices settle without drying out.
Ingredient substitutions
- Dijon mustard → hot English mustard or wholegrain mustard
- apple cider vinegar → malt vinegar or brown vinegar
Storage
Store carved or whole beef and sauce in separate airtight containers in the fridge for up to 4 days.
Reheating
Gently reheat beef slices in a covered frypan with a splash of water or broth over low heat until warm.
Common mistakes to avoid
- •Boiling the meat vigorously instead of simmering gently, which makes the beef tough and stringy.
- •Slicing with the grain rather than across it, resulting in chewy textures.
- •Adding too much extra salt to the sauce before tasting the salty cooking broth.
Serving suggestions
Cooked Corned Beef with Mustard Sauce?
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