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.
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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