Traditional corned beef

Traditional Corned Beef Recipe

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Elizabeth Hatfield


This is the way my Mum made corned beef, and her Mum, and her Mum who come to Australia from Island in the late 1800's. The sauce my Mum added after going to culinary school.


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30 Min
2 Hr 30 Min
Stove Top


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2-3 lb
corned beef
2 Tbsp
1 Tbsp
brown sugar
bouquet garni (parsley stalks, thyme & bay leaves all fresh if possible, tie with un-waxed kitchen string & wrap with muslin (cheese cloth) you can also add a few black pepper corn if desired, i also add 3-4 whole cloves)s
potatoes, halved
turnips, cut to 2-3in pieces
4 medium
carrots, cut into 2-3in pieces
cabbage 1/4
onions, peeled but left whole


1 oz
onion, finely chopped
2 Tbsp
all purpose flour
2 tsp
dijon mustard
1 1/2 c
milk, whole
1/2 c
heavy cream
1/4 c
parsley, chopped fresh
seasonings to taste

How to Make Traditional corned beef


  • 1Place corned beef into a large saucepan with vinegar, brown sugar & bouquet garni. Pour in enough water to cover joint completely.
  • 2Bring slowly to the boil. Reduce heat. Simmer gently, covered, for 1 1/2 - 2 hours or until a fork inserted into the meat comes out easily.
  • 3Add potatoes, onions & turnips simmer for 20 minutes, add carrots and simmer for another 15 minutes. Add cabbage and simmer until the cabbage is cooked to desired texture. Remove from heat and allow meat and vegetables to cool in liquid.
  • 4PREPARE SAUCE: Heat butter & oil in a medium-sized saucepan. Saute onion over medium heat for 3 minutes or until tender. Stir in flour & mustard. Cook stirring for 1 minute
  • 5Remove from heat. Gradually blend in combined milk & cream. Return to heat. Cook, stirring, until sauce boils & thickens. Simmer for 3 minutes. Add parsley and seasonings.
  • 6Remove meat from liquid and slice & arrange on serving platter & top with sauce, arrange other vegetables around the meat and serve.

Printable Recipe Card

About Traditional corned beef

Course/Dish: Other Main Dishes
Main Ingredient: Beef
Regional Style: Irish
Hashtag: #traditional

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