Corned Beef with White Sauce


You will need

7 Litre Stockpot & Cover

3 Litre and Cover

1 Litre & Cover


  • 1.5-3 KG Corned silverside
  • 2 Whole onions peeled
  • 2 Bay leaves
  • 10 Peppercorns
  • 6 Cloves
  • 1/2 Cup apple cider vinegar or vinegar of your choice 
  • 1 Tablespoon of brown sugar
  • Half a knob of garlic ( whole knob cut through the centre ) 
  • 8 Whole Baby Potatoes 
  • 4-6 Medium carrots
  • 1/2 Sugarloaf cabbage
  • 1/4 Cauliflower

White Sauce

  • 2 Tablespoons of butter
  • 2 tablespoons of plain flour
  • 1 Cup of milk
  • Salt & Pepper to taste


  1. Choose the deepest pan that best fits the size of the beef and half fill it with water. Wash the meat and place it into the pan. Add bay leaves, peppercorns, cloves, vinegar, sugar and garlic.
  2. Cover with the vent open and place on a medium-high heat until the whistle sounds. When the whistle sounds turn the heat to low and allow approximately 2-3hours cooking time. Resist removing the cover.
  3. In the last 40 minutes you may add to the water the carrots and potatoes. Make sure you turn the temperature back up until you hear the whistle before closing it and turning the temperature back to low to complete the cooking. Cook until potatoes are fork tender. 
  4. Cut the cabbage and cauliflower and place into the 3 ltr with a few tablespoons of water on a medium heat. Cover with the vent open. When the tone sounds turn to low and cook while you prepare the meat. 
  5. Serve with steamed cauliflower and cabbage and white sauce (recipe below)

White Sauce

  1. In the 2 ltr melt butter, add plain flour and mix over a medium heat until combined. Gradually stir in milk until the sauce thickens. Add salt and pepper to taste. Cover and remove from heat.