The Passionate Pantry

"If you have a dream, you have a responsibility to yourself to make it come true; because if you don't, you're just a dreamer" Marco Pierre White

Menu
  • Home
  • About Gina
  • Recipes
    • Baking
      • Biscuits / Crackers
      • Breads
      • Cakes
      • Cupcakes
      • Muffins
      • Icings
      • Pastry
      • Scones
      • Slices
    • Main Ingredients
      • Chocolate
      • Dairy
      • Eggs
      • Grains
      • Legumes
      • Meats
      • Nuts / Seeds
      • Pasta
      • Poultry
      • Seafood
      • Vegetables
    • Meals and Courses
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Lunch
      • Nibbles
      • Salads
      • Sauces / Condiments
      • Soups
      • Spreads / Dips
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Nut Free
      • Paleo
      • Raw
      • Vegan
      • Vegetarian
    • Recipes from A – Z
    • Close
  • Thermomix
  • Art Classes
  • Suppliers
  • Contact Gina
You are here: Home / Recipes / Meals and Courses / Dinner / Corned Beef with Mustard Sauce

Corned Beef with Mustard Sauce

09/11/2015 by Gina 4 Comments

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.

Beef ready to steam
Veggies prepped and ready to add later
Beef cooked for an hour, carrots and potatoes now added for 25 minutes

Peas added at end for 5 minutes
Beef cut and ready to serve
On the plate with the veggies and sauce

 

 

4.0 from 2 reviews
Corned Beef with Mustard Sauce
 
Save Print
Prep time
15 mins
Cook time
90 mins
Total time
1 hour 45 mins
 

On the plate with the veggies and sauce



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.
Author: Gina @ The Passionate Pantry
Serves: 4-6 serves
Ingredients
INGREDIENTS FOR BEEF

  • 1kg 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
  • 50g light muscovado sugar, or brown sugar
  • 100g apple cider vinegar
  • 1500g 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

  • 350g drained liquid from corned beef
  • 50g butter
  • 30g spelt flour, or plain flour
  • 50g sour cream
  • 20g Dijon mustard
  • Sea salt flakes and freshly cracked pepper if needed
Instructions
  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
3.4.3177

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)

Related

Filed Under: Dinner, Main Ingredients, Meals and Courses, Meats, Nut Free, Special Diets

« Italian Meat Patties
Apple Pecan Cake »

Comments

  1. Sandra Preece says

    17/11/2015 at 7:14 am

    Did the corn beef yesterday to have cold last night. So tender and moist. Will be doing it again. Thanks Gina

    Reply
    • Gina says

      17/11/2015 at 8:32 am

      That is fantastic Sandra … thank you so much for letting me know … it takes a little while to cook, but it leaves you hands free to get on with other things so it is in fact an easy dish to put together … I am thrilled that you like it xo

      Reply
  2. Tracy Williams says

    23/11/2015 at 4:52 pm

    Gina, Made this last night for dinner and it was a winner! Loved it! Gosh it was so easy!!! Already thinking about what I might add to it next time. Thanks heaps, Tracy

    Reply
    • Gina says

      23/11/2015 at 5:32 pm

      OMG Tracy … you are on a roll and doing heaps of cooking … that has made me so happy … thanks for letting me know as feedback is always so appreciated xo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

  • Facebook
  • Instagram
  • Pinterest

Subscribe to our Newsletter

Search this site

Browse Our Recipes

Latest Recipes

Brown Sugar Meringue Bites

Lemon Sugar Syrup

Sourdough: Discard Crackers

Connect on Pinterest

The Passionate Pantry

Pinterest

Connect on Facebook

Cover for The Passionate Pantry
2,769
The Passionate Pantry

The Passionate Pantry

As a lover of all good food, I get so much joy from sharing whatever knowledge, techniques, tips, hi

The Passionate Pantry

2 months ago

The Passionate Pantry

About Gina - The Passionate Pantry

www.thepassionatepantry.com.au

UPDATE JUNE 2022 Beautiful foodie friends ... I must come clean! After “missing in action” for some months, the guilt of not posting recipes has finally got to me. I always knew there would come a...
View on Facebook
· Share

Share on Facebook Share on Twitter Share on Linked In Share by Email

Connect on Instagram

thepassionatepantry

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#glutenfreebaking
#dairyfreebaking
#chocolateoliveoilcake
Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#feedingthefamily
#marrakeshcarrots
#freshsaladsforhotdays
Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#thermomix
#bakedtreats
#feedingthefamily
#honeycake 
#savingmoney
@savingscrapes
Chocolate Buttermilk Cupcakes with White Chocolate Chocolate Buttermilk Cupcakes with White Chocolate Icing … requested for our number 2 son’s birthday today … these are so easy to make, and keep well for a few days at room temperature … but if it is really warm in your home (so that the icing may melt) then I would keep them in the fridge but remove them at least 30 minutes before serving.

To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

#thepassionatepantry
#perthfoodie
#perthfoodblogger
#foodbloggerperth
#bakedtreats
#feedingthefamily
#familybirthdays
#quickandeasybaking
Load More Follow on Instagram

Copyright The Passionate Pantry © 2022

 

Loading Comments...