Corned Beef with Mustard Sauce

When you are looking for cold meat in a sandwich it is hard to go past corned beef … especially when you have made it yourself!

This recipe serves 4, with plenty of meat leftover for the next couple of days in lunch boxes, or you can slice the meat and freeze it to have another time … remember the Reuben sandwich? They are the best!  Fabulous easy Friday night dinner of thickly sliced corn beef, Swiss cheese, sauerkraut and pickle on toasted rye bread. Now that is a great sandwich!  See here

Before cooking your meat take it out of the fridge 30 minutes before commencing this recipe. Veggies should also be at room temperature when added to the dish in the last 30 minutes of cooking time.

When testing this recipe I used a variety of beef pieces ranging in size from 1kg to 1.5kg. Cooking time was the same for all. It is important you get a piece of meat that is longer rather than rounder so that it fits into the Veroma dish easily with the lid sitting snugly. With the TM5 this may not be such an issue as the dish is slightly bigger, but for the TM31 this is particularly important.

There will be a lot of stock leftover – it is far too yummy to throw away, so I always use it to make a soup the next day, or as the stock to make a sauce for pasta. Freeze it for later use if you don’t need to use it within a few days.

Gina @ The Passionate Pantry

Corned Beef with Mustard Sauce

4 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 -6 serves

Ingredients Method Notes

Ingredients

  

INGREDIENTS FOR BEEF

• 1 kg to 1.5kg corned beef
• 1 carrot peeled and cut into chunks
• 1 onion peeled and cut into quarters
• 2 cloves garlic unpeeled and left whole
• 2 bay leaves fresh if possible
• 1 level tsp black peppercorns
• 50 g light muscovado sugar or brown sugar
• 100 g apple cider vinegar
• 1500 g water
  
  

VEGETABLES OF CHOICE TO SERVE

• Use whatever you have on hand but I used small potatoes cut into halves, carrots and frozen peas (which I took out of freezer at the commencement of the dish so that they are thawed when added to the Veroma later).
  
  

INGREDIENTS FOR SAUCE

• 350 g drained liquid from corned beef
• 50 g butter
• 30 g spelt flour or plain flour
• 50 g sour cream
• 20 g Dijon mustard
• Sea salt flakes and freshly cracked pepper if needed

Method

 

1. Place carrot, onion, garlic, bay leaves, peppercorns and light muscovado sugar into TM bowl and chop 5 seconds / speed 6
2. Add vinegar and water to TM bowl and lock lid in position
3. Place the corned beef into Veroma dish and set on top of the TM bowl and cook 60 minutes / Veroma / speed 2
4. While beef is steaming prep your veggies
5. At the end of the 60 minutes cooking time, put potato and carrot into Veroma dish around the beef and cook 25 minutes / Veroma / speed 2
6. Add peas and continue for 5 minutes / Veroma / speed 2
7. Remove Veroma and put aside while you prepare the sauce
8. Drain liquid from TM bowl through a sieve into another container
9. Lightly clean TM bowl to remove any veggie bits as you want to achieve a nice, clean, mustard sauce without lumps in it
10. Return 350g of strained liquid to TM bowl, along with the butter and flour and cook 8 minutes / 100 / speed 3 (keep rest of liquid for another dish)
11. Add sour cream and Dijon mustard and mix 10 seconds / speed 4
12. Taste for seasoning and add salt and pepper if needed and mix 5 seconds / speed 4
13. Cut meat thinly and serve with veggies and sauce

Notes

Before cooking your meat take it out of the fridge 30 minutes before commencing this recipe. Veggies should also be at room temperature when added to the dish in the last 30 minutes of cooking time.

When testing this recipe I used a variety of beef pieces ranging in size from 1kg to 1.5kg. Cooking time was the same for all. It is important you get a piece of meat that is longer rather than rounder so that it fits into the Veroma dish easily with the lid sitting snugly. With the TM5 this may not be such an issue as the dish is slightly bigger, but for the TM31 this is particularly important.

There will be a lot of stock leftover - it is far too yummy to throw away, so I always use it to make a soup the next day, or as the stock to make a sauce for pasta. Freeze it for later use if you don’t need to use it within a few days.