step by step guide to make super quick homemade Traditional corned beef with mustard sauce and vegetables

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Traditional corned beef with mustard sauce and vegetables. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Traditional corned beef with mustard sauce and vegetables is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Traditional corned beef with mustard sauce and vegetables is something that I’ve loved my entire life.

Table of Contents


  • 1 1/2 kg corned beef silverside, fat trimmed, rinsed
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine vinegar
  • 2 fresh bay leaves
  • 6 cloves
  • 12 whole black peppercorns
  • 6 pickling onions, peeled
  • 2 bunches baby carrots, trimmed, peeled
  • 1 small red cabbage, cut into wedges
  • 1 tablespoon olive oil
  • 50g butter, cubed
  • 2 tablespoons plain flour
  • 1/4 cup (60ml) pouring cream
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons finely chopped chives
  • Steamed sugar snaps, to serve


  • Step 1
    Preheat oven to 180C (160C fan-forced). Line a large baking tray with baking paper.
  • Step 2
    Place corned beef, sugar, vinegar, bay leaves, cloves, peppercorns and onions into a large saucepan. Season with salt and cover with cold water.
  • Step 3
    Bring to the boil, reduce heat and simmer over low heat, partially covered, for 1 1/2 to hours or until beef is firm to touch. Add carrots to pot for last 5 minutes of cooking time. Remove beef from pan and set aside until cool enough to handle, straining liquid into a bowl and reserving onions.
  • Step 4
    Meanwhile, place cabbage onto prepared baking tray, drizzle with oil, season and toss to coat. Roast for 25 minutes or until cabbage is tender.
  • Step 5
    Heat butter in a medium saucepan over medium-low heat. Once bubbling, stir in flour, remove from heat and then gradually stir in 2 cups cooking liquid. Return to heat and stir until sauce boils and thickens. Add cream and return to the boil. Stir in mustard and half the chives. Season to taste.
  • Step 6
    Slice beef thinly against the grain. Serve with mustard sauce, onions, carrots, cabbage and sugar snaps. Sprinkle with remaining chives.

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