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Finding a satisfying dinner that brings back memories of Sunday family meals can feel impossible when you’re short on time. Between juggling work deadlines, after-school activities, and everything else life throws at us, cooking those cherished comfort food classics often gets pushed to the back burner.
That’s why this corned beef with white sauce recipe has become my reliable go-to. It’s a warm, comforting dish that tastes like it took hours to make, but comes together easily enough for a weeknight dinner, and always leaves everyone at the table feeling happy and well-fed.
Why You’ll Love This Corned Beef
- Classic comfort meal – This traditional corned beef with creamy white sauce brings back memories of family dinners and creates that cozy, home-cooked feeling everyone loves.
- Make-ahead friendly – You can cook the corned beef ahead of time and reheat it when needed, making it perfect for busy weeknights or weekend meal prep.
- Simple ingredients – The recipe uses basic pantry staples and common vegetables you can find at any grocery store – no fancy ingredients required.
- Generous portions – With 1.5kg of meat, this recipe makes enough to feed a family with leftovers that taste even better the next day – perfect for sandwiches!
- Restaurant-quality sauce – The homemade white sauce with green peppercorns elevates this dish from basic corned beef to something special you’d find at a nice restaurant.
What Kind of Corned Beef Should I Use?
Corned beef silverside is the most common cut for this classic dish, and it’s really the best choice for slow cooking. You’ll find it’s usually sold vacuum-packed in brine at your local grocery store or butcher shop, and sometimes it might be labeled as “bottom round” in some places. When you’re shopping, look for a piece that has a nice pink color and feels firm to the touch – avoid any packages that have excess liquid or appear slimy. If you can’t find silverside, you can use brisket as an alternative, though it may need a slightly longer cooking time. Just remember to rinse your corned beef under cold water before cooking to remove any excess salt from the brining process.
Options for Substitutions
While corned beef is pretty specific, there are some ingredients you can swap around in this recipe:
- Corned beef silverside: This is the star of the show and really can’t be substituted – it’s what makes this dish what it is!
- Malt vinegar: If you don’t have malt vinegar, you can use apple cider vinegar or white vinegar instead. The flavor will be slightly different but still good.
- Green peppercorns: Can’t find green peppercorns? You can use capers instead, or simply leave them out. The sauce will still be tasty!
- Milk: For a richer sauce, you can use half-and-half or even heavy cream. For dairy-free options, unsweetened almond or soy milk can work, but the sauce won’t be as rich.
- Vegetables: Feel free to swap the carrots and Brussels sprouts with other vegetables like cabbage, potatoes, or green beans – whatever you prefer!
- All-purpose flour: For gluten-free diets, you can use cornstarch (use half the amount) or rice flour as your thickener. Just make sure to mix with cold liquid first to avoid lumps.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking corned beef is rushing the process – this tough cut needs to simmer slowly for about 25-30 minutes per pound to become tender, and cooking it at a rapid boil will make the meat tough and chewy.
When making the white sauce, a common error is adding cold milk all at once to the butter-flour mixture (roux), which creates lumps – instead, warm your milk first and add it gradually while whisking constantly.
Temperature control is crucial for both components: keep your corned beef at a gentle simmer (small bubbles, not a rolling boil), and for the sauce, maintain medium-low heat to prevent the bottom from scorching.
For the best flavor, don’t skip the step of rinsing your corned beef before cooking, as this helps remove excess salt, and remember to let the meat rest for 10-15 minutes before slicing against the grain – this keeps the juices locked in and makes for cleaner cuts.
What to Serve With Corned Beef?
When it comes to serving corned beef with white sauce, you’ve got lots of tasty options beyond the classic carrots and Brussels sprouts already mentioned in the recipe. A side of buttery mashed potatoes makes an excellent base for soaking up all that creamy sauce, while some crusty rye bread on the side is perfect for cleaning your plate. I like to add some pickled vegetables like cucumber or beets to cut through the richness of the meat and sauce. For a complete Irish-inspired meal, you could also include some sautéed cabbage or a simple green salad dressed with a light vinaigrette to balance out the hearty main dish.
Storage Instructions
Keep Fresh: After your meal, place the leftover corned beef in an airtight container and pour a bit of the cooking liquid over it to keep it moist. It’ll stay good in the fridge for up to 4 days. The white sauce should be stored separately in its own container and will keep for 2-3 days in the fridge.
Freeze: Corned beef freezes really well! Wrap it tightly in foil or place it in a freezer bag with some cooking liquid, and it’ll keep for up to 3 months. I don’t recommend freezing the white sauce though, as it can separate and become grainy when thawed.
Warm Up: To serve again, gently warm the corned beef in a covered pan with a splash of water, or wrap it in foil and heat in a 325°F oven until warm. For the white sauce, warm it slowly in a saucepan over low heat, whisking occasionally. If it’s too thick, thin it out with a splash of milk.
| Preparation Time | 15-20 minutes |
| Cooking Time | 90-100 minutes |
| Total Time | 105-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2900
- Protein: 180-200 g
- Fat: 150-180 g
- Carbohydrates: 50-60 g
Ingredients
- 1.5 kg corned beef silverside
- 40 ml malt vinegar
- 1 onion, cut in half
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 bay leaf
- 1 strip of lemon peel
- Steamed carrots, for serving
- Brussels sprouts, for serving
- 50g salted butter
- 30 ml all-purpose flour
- 2 teaspoons green peppercorns, drained
- 500 ml milk
- Salt to taste
Step 1: Pre-Cook the Beef
Place the beef in a large saucepan filled with cold water.
Bring it to a boil and let it simmer for 5 minutes to remove impurities.
After 5 minutes, drain the beef into a colander to get rid of the initial cooking water.
Step 2: Cook the Beef with Aromatics
Refill the saucepan with fresh cold water, and return the beef to it.
Add vinegar, onion, peppercorns, cloves, bay leaf, and lemon rind to the saucepan.
Bring everything to a boil, then reduce to a simmer.
Let the beef cook for 1 and 1/2 hours, or until it becomes tender.
Once done, remove the beef from the saucepan and set it aside, covered with foil, for 10 minutes to rest before slicing.
Step 3: Prepare the Sauce
In a small saucepan, melt butter over medium heat.
Add flour and additional peppercorns, stirring constantly to form a roux.
Cook this mixture for 1 minute.
Step 4: Thicken the Sauce
Gradually add milk to the roux, stirring continuously until the mixture is well combined.
Continue cooking for about 5 minutes, stirring often until the sauce thickens and comes to a boil.
Once the desired consistency is achieved, remove the saucepan from the heat.
Step 5: Assemble and Serve
Slice the rested beef and arrange it on a serving plate.
Pour the prepared sauce over the beef slices.
Complement the dish with steamed vegetables.
Season to taste before serving.
Enjoy your flavorful beef dish with rich sauce!