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Recipe: Corned Beef with White Sauce

Serves: 6
Total cooking time: 1.5 hours approx. 

Corned beef is one of those dishes that goes in and out of vogue. Personally, I love it all the time; in large part thanks to my Mum Margaret’s foolproof cooking directions!


  • Grass Fed Corned Beef
  • 1 tablespoon brown sugar (or sweetener of your choice such as honey, rice malt syrup, etc)
  • 1/2 cup Apple Cider Vinegar or Malt Vinegar
  • 1 peeled onion, chopped roughly
  • 2 bay leaves (optional)


  • Place meat in deep saucepan.
  • Add brown sugar, malt vinegar, onion and bay leaves (if using).
  • Add enough cold water just to cover the meat, and cover the saucepan with a lid.
  • Slowly bring the liquid to the boil and reduce the heat until the liquid is just simmering.
  • Simmer, covered, until the meat is well done. Allow approximately 40 minutes per 500g.
  • When cooked, turn off the heat and keep the meat in its liquid until ready to serve. If serving cold, cool the meat in the liquid.

White sauce

  • 50g butter
  • 3 tablespoons plain flour
  • 1.5 cups of milk
  • 2tbps grated cheese (I use Parmesan)

Melt butter in a saucepan over medium heat. Add flour and mix to a smooth paste. Add milk gradually and keep stirring. Allow sauce to boil and thicken, then add cheese and stir until it’s melted in to the sauce. 

Serve over Corned Beef.

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