Time for a retro flash-back! I haven't cooked (or ,I think, eaten) corned beef since the early 90's! I like to buy organic meat whenever possible, and when browsing the supermarket meat section recently, I discovered they sell organic corned beef (some people know it as silverside). The price per kilo was amazingly cheap compared to most cuts of beef, let alone organic. It was too good to pass up. So I got online and found a recipe that sounded great. And it was...and I've made it a couple of times since! Hubby particularly loved it- mostly for the left-overs that he then had on sandwiches for work lunches. We don't buy processed meats like ham for lunches, so it was a nice treat to have some sandwich meat!
I tweaked the recipe a little to make it gluten and dairy free. The corned beef is SO easy- you just throw a few ingredients in a pot, cover it with water and boil for 4 hours! The sauce is easy too. The reason I refer to it as 'White' Sauce is because it's a white sauce base, but I add to it some of the flavour-filled liquid that the meat has cooked in...which makes it a little more brown than white! Super yummy though!
- 1.5kg piece of corned beef
- 2 Tablespoons rapadura or coconut sugar
- handful of whole cloves
- handful of black peppercorns
- 2 bay leaves
- 1/2 cup brown vinegar (or malt vinegar if you can tolerate gluten)
'White' Sauce :
- 1 1/2 tablespoons organic butter or dairy free spread
- 2 Tablespoons rice flour
- 1 Tablespoon dijon mustard
- 3/4 cup (190 mls) milk of choice (soy, almond, rice, dairy)
- 1/2 cup liquid from the pot
- Rinse the meat before placing it in a very large pot and covering it with water. Add to the water the sugar, cloves, peppercorns, bay leaves and vinegar.
- Bring the pot to the boil over high heat, then reduce to low heat and simmer for about 4 hours.
- Remove the meat from the water and scrape off the fat from the surface. If eating warm, slice and serve immediately. We love it with mashed potatoes and steamed veges. Pour the white sauce generously over everything!
- If you prefer it cold, with salad, refridgerate till required. It freezes well in small portions, wrapped in cling wrap or in freezer bags or zip-lock bags.
For the sauce :
- In a medium saucepan, over low heat, melt the butter or spread. Remove from the heat and stir in the flour. It will make a very thick paste.
- Add the mustard, milk and liquid from the meat pot and stir or whisk vigorously till smooth.
- Return to medium heat and stir constantly till it boils and thickens. If it is too thick for your liking, stir in a little more liquid from the pot.
- If cloves or peppercorns made it into the sauce, strain it before serving.