So Corned Meat, its old-fashioned, but tasty and my favourite thing as a kid was that it was acceptable to cover all those yucky vegetables (that I now love) in the yummy white sauce. I never just make a plain white sauce, it always has to have onion in it and a bit of mustard and sometimes some cheese. The poaching liquid for the Corned meat is the one that my nana always used, so I have just always done it like that. The cloves give it a different flavour. I have tried many other types of liquids, but I always keep coming back to this one!

Commercially Corned meat has sulphur dioxide in it as the preservatives. If you have issues with this try an organic butcher. My Organic Butcher does his own corned meat (every weekend as it takes 3 -4 days to corn) the traditional way with golden syrup, and brine. Every Tuesday you have to get in early to get a piece of this yummy, natural corned beef as they all go very quickly.

Corned meat

Good Old Fashioned Corned Meat

Before the Thermomix I use to infuse the milk with the onions for 2 hours then sieve out the onions, so you would get great flavour without all the bits, but honesty you don’t need to (Thermo chops it nice and fine) and really I couldn’t be bothered anymore. 🙂 If you are having visitors it is a great way to get flavour into the sauce without having bits in it! The recipe looks complicated, but honestly as soon as you put the corned beef on, make the White Sauce without using the reserved liquid and then just reheat adding the liquid to get the constancy you like! If you would like to see me making a basic white sauce on the stove click HERE for a YOU TUBE Clip!

If you are making white sauce… make a big batch and try my Macaroni and Cheese as well! Click HERE for the link!

The Thermomix version is at the bottom of the page and I have to say I think that steaming in the Varoma is the best way to cook the corned beef as all the flavour is retained and the meat seems to be so moist!

Which ever way you choose to make this yummy family meal, it is a cheap cut of meat that is tasty and if you buy a larger piece you can have cold meat for lunches as well!


Ready to Serve!

Corned Beef and Vegetables with Onion, Mustard White Sauce


Sauce for Corned Meat

1 Quantity of White sauce (See recipe on YOU TUBE HERE) or see method below.

1 onion finely chopped

20g butter

1 tablespoon of Dijon mustard

1/4 cup of reserved corned meat liquid


Corned Meat and Vegetables

1 piece of corned beef approximately the bigger it is the longer you will have to cook it!


40g brown vinegar

3 whole cloves

20g brown sugar

Bay Leaf

Various vegetables peeled and chopped

Corned Meat and Vegetables Method

1. In a large pot place corned meat, cloves, brown sugar, bay leaf and just cover with water.

2. Place on a slow simmer for between 2 – 3hours depending on how large your piece of corned meat, lid off.

3. 1 hours before the meat is cooked add any root vegetables that you want to the pot and continue to simmer with the lid on. You can add your leafy vegetables for the last 10 minutes so they don’t overcook!

4. While meat is cooking make white sauce.

White Sauce Method (plus onion, mustard sauce for corned meat)

1. Melt 4 Tablespoons of Butter in a saucepan and add 4 Tablespoons of Plain Flour.

2. Mix until there are no lumps and the flour has cooked out approximately 2 – 3mins

3. Add 100ml of the warmed milk and whisk so that no lumps form, then add the other 300ml of warmed milk stirring as you go, until it becomes thick. Set aside or use as desired.

4. In another pan melt extra butter and sauté finely chopped onions.

5. Add in approximately 1/4 of a cup of reserved corned meat liquid, reserved basic white sauce, and mustard. Stir until combined and pour into a serving jug!


Dinners Ready!

Thermomix Version


Sauce for Corned Meat

1 quantity of Béchamel sauce (page 32 ECB)

I onion

20g butter

1 tablespoon of Dijon mustard

Approximately 20g of reserved poaching liquid from the mixing bowl


1 piece of corned beef approximately 1.5 – 2  kg (try to make sure that you get a piece that will fit into the Veroma comfortably)

1 ½ litres of water

40g brown vinegar

3 whole cloves

20g brown sugar

Bay Leaf

Various vegetables peeled and chopped


Sauce Method

1. Chop Onion in mixing bowl 3 seconds/speed 7. Scrape down bowl and repeat.

2. Add butter and cook 2minutes/Varoma/speed 2.

3. Continue making Bechamel Sauce that can be found on page 32 of your Everyday Cookbook cooking it for 7 mins/90 degrees/speed 4. Set aside.


Corned Meat and Vegetables Method

1. Place water, vinegar, whole cloves, brown sugar and bay leaf into mixing bowl.

silverside stock

Stock gives flavour

2. Place piece of corned meat into Varoma and place on to of the Thermomix.


Get a piece that fits easily into the Varoma!

3. Turn Thermomix onto 1.5 hours/Varoma/speed 2. This may take up to 2 hours depending on how big your pice of corned meat is or how you like it cooked!

4. Remove Varoma and place Mixing basket in to the Mixing bowl topping up with water if needed, as it should be at least at the 1 litre mark.

Steaming basket

You may need to top up the stock with water!

5. Place Potatoes and or root vegetables into mixing basket and replace Varoma with Corned meat still in it. Place all other vegetables around meat and put the lid back on the Varoma. If it won’t close properly, jut pop a few plates on top of the lid to make sure most of the steam stays in. Cook for another 30 minutes/Varoma/speed 2 until vegetables are tender.

In the Varoma

More vegetables on top.

6. Empty out mixing bowl of all liquid, saving about 20g of the liquid. Add prepared Onion Béchamel Sauce, and Dijon mustard. 2 mins/Varoma/speed 4 and you have your sauce to pour over the top!

7. While the sauce is cooking serve up your delicious corned meat and Vegetables.

I hope you enjoy my version of this Old-Fashioned Favourite that feeds a lot of people for a small price tag!

Thanks for dropping in and reading. Please leave a comment or feel free to ask me any questions… about anything 🙂

Enjoy Irresponsibly!

Liz x