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Corned Beef with White Sauce

Recipe by Hungry Bear Grazing

  • 2.5kg piece uncooked corned beef/silverside, rinsed
  • 4 cups water
  • 4 medium carrots
  • handful of potatoes, halved
  • 1 medium brown onion, coarsely chopped
  • 1 beef stock cube (not essential) and crushed pepper
  • 2 bay leaves
  • 3 garlic cloves
  • 2 tbsps brown sugar
  • ½ head of cabbage
  • 2 tbsps butter
  • 2 tbsps all-purpose flour
  • crushed salt and pepper
  • 1 cup water extracted from corned beef broth

Corned Beef

  1. Place silverside into the bowl of your slow-cooker. Cover with water followed by remaining ingredients except cabbage.
  2. Cover with lid and cook on low for 8 hrs or high for 4 hrs. Note: This time is a guide and depends on the size of your piece of meat. Check in periodically until the meat is tender.
  3. Add cabbage over top of the corned beef within the final hour of cooking. 


White Sauce

  1. Melt butter in a small saucepan over low heat.
  2. Whisk flour into the melted butter, followed by salt and pepper. Slowly add the water, stirring constantly.
  3. Bring to a low simmer and continue cooking slowly until the white sauce is smooth and thickened, about 5 mins. For a thinner sauce add more broth.


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