Corned Beef With Mustard Sauce Recipe

Name: Corned Beef With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 lbs corned beef silverside; 4 cup low-sodium chicken stock; 1 None brown or yellow onion, coarsely chopped; 1/4 cup malt vinegar or apple cider vinegar; 2 tbsp brown sugar; 4 whole cloves; 1 tbsp mustard seeds; 5 whole black peppercorns; 2 None bay leaves; 1 lb baby potatoes; 14 oz baby carrots, peeled, trimmed; 7 oz green beans, trimmed; None None For the Mustard Sauce; 3 tbsp butter; 2 tbsp all-purpose flour; 1 1/3 cups milk; 2 tbsp wholegrain mustard

Servings: persons

3 1/3 lbs corned beef silverside
4 cup low-sodium chicken stock
1 None brown or yellow onion, coarsely chopped
1/4 cup malt vinegar or apple cider vinegar
2 tbsp brown sugar
4 whole cloves
1 tbsp mustard seeds
5 whole black peppercorns
2 None bay leaves
1 lb baby potatoes
14 oz baby carrots, peeled, trimmed
7 oz green beans, trimmed
None None For the Mustard Sauce
3 tbsp butter
2 tbsp all-purpose flour
1 1/3 cups milk
2 tbsp wholegrain mustard

1
Place beef in a large stock pot or flameproof casserole dish. Add stock and enough cold water to completely cover beef. Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves. Bring to boil on high heat. Reduce heat to low. Cover and simmer for 1 hr 30 mins.
2
Add potatoes and cook for 20 mins, until potatoes are almost tender. Add carrots and cook for 5 mins, until carrots are just tender. Add green beans and cook for a further 2 mins, until beans are just tender. Remove from heat. Reserve 3/4 cup cooking liquid. Strain.
3
Remove vegetables from cooking liquid, reserving remaining liquid for another use, if you like. Drain vegetables on paper towels.
4
To make the mustard sauce: Melt butter in a small saucepan on medium heat. Add flour and cook, stirring, for 1-2 mins until well combined.
5
Slowly, add reserved, strained 3/4 cup of the cooking liquid, 1/4 cup at a time, stirring constantly until combined and smooth (you may need a little extra cooking liquid if too thick).
6
Remove from heat and gradually add milk, 1/3 cup at a time. Add mustard and stir to combine. Stir on medium heat for 5 mins, until sauce boils and thickens.
7
To serve: Remove corned beef and slice. Serve corned beef with vegetables and mustard sauce.

1725

kcal

Calories

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 1/3 lbs corned beef silverside, 4 cup low-sodium chicken stock, 1 None brown or yellow onion, coarsely chopped, 1/4 cup malt vinegar or apple cider vinegar, and more.

Yes, Corned Beef With Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corned Beef With Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions