serves
4-6
prep
15 minutes
cook
3 hours
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
3
hours
difficulty
Easy
level
Stream free On Demand
Making Ends Meat
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 1.5 kg corned beef
- 2 dried bay leaves (optional)
- 10 black peppercorns
- 1 large onion, quartered
- 2 large carrots, quartered
- ¼ cup (60 ml) white vinegar (or malt)
- 2 tbsp brown sugar
- Steamed green beans, mashed potatoes, roughly chopped flat-leaf parsley, to serve (see Note)
For the mustard sauce
- 100 g butter, softened
- 2 tbsp plain flour
- 2 cups (500 ml) milk
- 1 tbsp Dijon mustard
For the mashed potato
- 4 potatoes, peeled and roughly chopped
- 50 g butter
- 150 ml milk
- Salt and black pepper
Instructions
- In a large, heavy-based saucepan, combine the beef, bay leaves, peppercorns, onion, carrot, vinegar and sugar, then enough water to cover the beef. Bring to a boil, then reduce the heat and simmer, covered, for about 2 hours, or until the beef is tender. Remove from the heat and allow the beef to cool in the liquid for 1 hour.
- Remove the beef from the pan, and discard the liquid. Wrap the beef in foil and allow to stand for 20 minutes, before serving.
- To make the mashed potato, cook potatoes until tender, and drain. Mash with butter and milk, season to taste.
- To make the mustard sauce, in a small saucepan melt the butter. Add the flour and cook, stirring, until the roux bubbles. Gradually whisk in the milk and cook until the sauce comes to a boil and thickens. Remove from the heat and whisk in the mustard.
- Slice the corned beef and serve with the mustard sauce, green beans and mashed potatoes. Sprinkle with the parsley and serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Making Ends Meat
