Corned Beef with White Sauce (Thermomix Method Included)

So Corned Meat, its old-fashioned, but tasty and my favourite thing as a kid was that it was acceptable to cover all those yucky vegetables (that I now love) in the yummy white sauce. I never just make a plain white sauce, it always has to have onion in it and a bit of mustard and sometimes some cheese. The poaching liquid for the Corned meat is the one that my nana always used, so I have just always done it like that. The cloves give it a different flavour. I have tried many other types of liquids, but I always keep coming back to this one!

Commercially Corned meat has sulphur dioxide in it as the preservatives. If you have issues with this try an organic butcher. My Organic Butcher does his own corned meat (every weekend as it takes 3 -4 days to corn) the traditional way with golden syrup, and brine. Every Tuesday you have to get in early to get a piece of this yummy, natural corned beef as they all go very quickly.

Corned meat

Good Old Fashioned Corned Meat

Before the Thermomix I use to infuse the milk with the onions for 2 hours then sieve out the onions, so you would get great flavour without all the bits, but honesty you don’t need to (Thermo chops it nice and fine) and really I couldn’t be bothered anymore. 🙂 If you are having visitors it is a great way to get flavour into the sauce without having bits in it! The recipe looks complicated, but honestly as soon as you put the corned beef on, make the White Sauce without using the reserved liquid and then just reheat adding the liquid to get the constancy you like! If you would like to see me making a basic white sauce on the stove click HERE for a YOU TUBE Clip!

If you are making white sauce… make a big batch and try my Macaroni and Cheese as well! Click HERE for the link!

The Thermomix version is at the bottom of the page and I have to say I think that steaming in the Varoma is the best way to cook the corned beef as all the flavour is retained and the meat seems to be so moist!

Which ever way you choose to make this yummy family meal, it is a cheap cut of meat that is tasty and if you buy a larger piece you can have cold meat for lunches as well!

silverside

Ready to Serve!

Corned Beef and Vegetables with Onion, Mustard White Sauce

Ingredients

Sauce for Corned Meat

1 Quantity of White sauce (See recipe on YOU TUBE HERE) or see method below.

1 onion finely chopped

20g butter

1 tablespoon of Dijon mustard

1/4 cup of reserved corned meat liquid

________________________________

Corned Meat and Vegetables

1 piece of corned beef approximately the bigger it is the longer you will have to cook it!

Water

40g brown vinegar

3 whole cloves

20g brown sugar

Bay Leaf

Various vegetables peeled and chopped

Corned Meat and Vegetables Method

1. In a large pot place corned meat, cloves, brown sugar, bay leaf and just cover with water.

2. Place on a slow simmer for between 2 – 3hours depending on how large your piece of corned meat, lid off.

3. 1 hours before the meat is cooked add any root vegetables that you want to the pot and continue to simmer with the lid on. You can add your leafy vegetables for the last 10 minutes so they don’t overcook!

4. While meat is cooking make white sauce.

White Sauce Method (plus onion, mustard sauce for corned meat)

1. Melt 4 Tablespoons of Butter in a saucepan and add 4 Tablespoons of Plain Flour.

2. Mix until there are no lumps and the flour has cooked out approximately 2 – 3mins

3. Add 100ml of the warmed milk and whisk so that no lumps form, then add the other 300ml of warmed milk stirring as you go, until it becomes thick. Set aside or use as desired.

4. In another pan melt extra butter and sauté finely chopped onions.

5. Add in approximately 1/4 of a cup of reserved corned meat liquid, reserved basic white sauce, and mustard. Stir until combined and pour into a serving jug!

silverside

Dinners Ready!

Thermomix Version

Ingredients

Sauce for Corned Meat

1 quantity of Béchamel sauce (page 32 ECB)

I onion

20g butter

1 tablespoon of Dijon mustard

Approximately 20g of reserved poaching liquid from the mixing bowl

_______________________________

1 piece of corned beef approximately 1.5 – 2  kg (try to make sure that you get a piece that will fit into the Veroma comfortably)

1 ½ litres of water

40g brown vinegar

3 whole cloves

20g brown sugar

Bay Leaf

Various vegetables peeled and chopped

 

Sauce Method

1. Chop Onion in mixing bowl 3 seconds/speed 7. Scrape down bowl and repeat.

2. Add butter and cook 2minutes/Varoma/speed 2.

3. Continue making Bechamel Sauce that can be found on page 32 of your Everyday Cookbook cooking it for 7 mins/90 degrees/speed 4. Set aside.

 

Corned Meat and Vegetables Method

1. Place water, vinegar, whole cloves, brown sugar and bay leaf into mixing bowl.

silverside stock

Stock gives flavour

2. Place piece of corned meat into Varoma and place on to of the Thermomix.

Silverside

Get a piece that fits easily into the Varoma!

3. Turn Thermomix onto 1.5 hours/Varoma/speed 2. This may take up to 2 hours depending on how big your pice of corned meat is or how you like it cooked!

4. Remove Varoma and place Mixing basket in to the Mixing bowl topping up with water if needed, as it should be at least at the 1 litre mark.

Steaming basket

You may need to top up the stock with water!

5. Place Potatoes and or root vegetables into mixing basket and replace Varoma with Corned meat still in it. Place all other vegetables around meat and put the lid back on the Varoma. If it won’t close properly, jut pop a few plates on top of the lid to make sure most of the steam stays in. Cook for another 30 minutes/Varoma/speed 2 until vegetables are tender.

In the Varoma

More vegetables on top.

6. Empty out mixing bowl of all liquid, saving about 20g of the liquid. Add prepared Onion Béchamel Sauce, and Dijon mustard. 2 mins/Varoma/speed 4 and you have your sauce to pour over the top!

7. While the sauce is cooking serve up your delicious corned meat and Vegetables.

I hope you enjoy my version of this Old-Fashioned Favourite that feeds a lot of people for a small price tag!

Thanks for dropping in and reading. Please leave a comment or feel free to ask me any questions… about anything 🙂

Enjoy Irresponsibly!

Liz x

Elizabeth Connolly on EmailElizabeth Connolly on FacebookElizabeth Connolly on Instagram
Elizabeth Connolly
I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.

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14 Comments

  1. Vicky Donaldson

    Very yummy. I love Corned beef and so does the family. I’m still yet to perfect it, as it has come out dry a couple of times. I think it’s to do with the cooking time. still working on that. 🙂

    Reply
    • Elizabeth Connolly

      Hi Vicky, the general rule is 1 hour for each 1kg that is for steaming or boiling. I have a few different ways to cook corned meat! The slow cooker is also a great way… cook it in ginger ale for 8 hours… it will then fall apart! Thanks for dropping by! Liz x

      Reply
  2. Lorraine @ Not Quite Nigella

    Such a great comfort food! So your butcher’s corned beef stays pink but doesn’t use chemicals? I must look for an organic butcher!

    Reply
    • Elizabeth Connolly

      Yes Lorraine… when they corn it without chemicals it still stays pink, but does go a little grey on the outside in the cooking. I can’t eat the “pumped stuff” any more it make me feel sick… Thanks for dropping in 🙂 Liz xx

      Reply
  3. Chris Cooper

    Hi Liz Geoff has been away in Canberra with Ps Greg this weekend, so I thought I would make his favourite dinner on Monday evening – yes you guessed it. corned beef. How wonderful to discover this on your blog – thank you. X Chris xx

    Reply
    • Elizabeth Connolly

      Thanks Chris glad to be of service 🙂 this is my nanas recipe… so I hope you like it 🙂 Liz x

      Reply
  4. Maureen | Orgasmic Chef

    Gosh this does look good and anyone with a Thermomix knows exactly what you mean. I’ve created more sauces than ever.

    Reply
    • Liz Connolly

      Thanks Maureen! And Thank you for dropping by and leaving a comment! Liz x

      Reply
  5. Hotly Spiced

    I’ve only ever made corned beef once and it turned out to be very salty. You’ve inspired me to give it another try but I’d love to find the corned beef in an organic butcher. This looks really good – great comfort food and perfect for the current temperatures xx

    Reply
    • Liz Connolly

      Hi Charlie, The saltiness really does depend on the butcher… If you purchase a commercial corned beef, make sure you give it a good wash before you use it, that may help with the salt content! Liz x

      Reply
      • Judy

        Bought corned meat needs to be soaked in good water for 2 hours or so to get rid of that excess salt. Biodynamic meat is great …… no chemicals. 🙂

        Reply
        • Elizabeth Connolly

          That is good to know Judy… I always buy organic corned meat that has been corned the natural old fashioned way with no chemicals at all, but it is hard to get! Thanks for stopping by!
          Liz xx

          Reply
  6. Jen Lewis

    Yep….Liz has captured the family history here,
    Nana, my mum always enjoyed corned beef, and also corned mutton. She would make this from the mutton that was supplied on the sheep station we lived on …dad was the stockman.
    In those days all food was from paddock to plate. Blessed times!

    Reply
    • Liz Connolly

      Thanks Jen, did you read my other post “It’s all about ME” you feature quite prominently 🙂 Thanks for reading and commenting! Liz x

      Reply

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