Corned Beef with White Onion Sauce


Corned Beef with White Onion Sauce

Before I really got interested into cooking the only corned beef that I know of is the canned version and I do love it specially the Palm’s Brand the taste is just addictive, it’s like KFC or New York Style pizza where you know it’s not healthy but you still kept on eating it. I also remember when I was a child I thought they wete made by letting the cows eat a lot of corn that’s why it tastes so yummy. So for those who have that same belief then I must tell you it’s not really like that and the same goes with chocolate milk and strawberry milk (cows don’t eat a lot of chocolates and strawberries). The word “corn” in corned beef means grains of coarse salts rather than the maize that we know of, these salt is then used in brining the meat hence its salty nature. Now you will also notice that the colour is pinkish, this is because of the Potassium Nitrate added to the brine where the meat is cured on which acts as the preservative for the meat.

Corned Beef have been there for quite some time and in fact it originated on Ireland way back in the 12th century. During those time only royalties can eat this food as beef was a rare and a valued dish, to add to that salt during those times was really expensive it is even used as a payment for different services rendered (remember the word salary came from the word salt) and cattle are not meant to be eaten during those days and only used for milking, it can only be consumed when it cannot yield milk anymore.

For today we will be making are really simple dish, Corned beef in white onion sauce which we will be serving with some vegetables and mashed potato.

Ingredients (Corned Beef)

1 1/2 kg corned silverside
2 large onions, sliced
1 tsp whole black peppercorns
2 pcs bay leaves
2 tbsp vinegar
1 tsp sugar

Ingredients (White Onion Sauce)

2 tbsp butter
1 large onion, finely chopped
2 tbsp flour
1 1/2 cup cups milk
1/2 cup cream
1/2 tsp nutmeg
salt
freshly ground black pepper

Method (Corned Beef)

1. In a pot combine all ingredients and cover it with water.
2. Cover the pot and bring to a boil. Using low heat simmer for 2 hours or until the meat is very tender.
3. Remove from heat and leave the meat inside until cooled down.
4. Once cooled down cut the beef into thick slices, set aside.

Method (White Onion Sauce)

1. In a saucepan add butter and onions, cook while stirring continuously in low heat until onions are soft.
2. Slowly sprinkle in flour and cook until it forms a roux.
3. Gradually add milk and cream then bring to a boil, stir in nutmeg then simmer in low heat for 5 minutes.
4. Season with salt and freshly ground black pepper.

Corned Beef with White Onion Sauce Wide

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15 thoughts on “Corned Beef with White Onion Sauce

  1. I’ve had corned beef a number of times, but always with cabbage (which is not my favorite). This onion sauce sounds much more appealing to me. :)

  2. I’ve always wanted to make this but haven’t ventured into ‘Corning’ anything yet…I should, my husband loves corned beef. I love the colour on your beef! Beautiful and the onion sauce sounds great…anything with a white sauce I love.

  3. Oh! I haven’t had corned beef for a while…yours look great and yes, the white onion sauce looks delicious with the corned beef :)
    Hope you are having a great week!

  4. That corned beef looks so tender and delicious. And I would imagine soooo much healthier than the ones you get out of those oddly shaped tins with the weird “key” that you use to open them (although I have to admit I do love the taste of them fried with some onions and chilli on toast !)

  5. Growing up the only “corned beef” I knew was the revolting stuff in cans (sorry, I don’t share the same affinity for it that you do), and I’ve never actually had “real” corned beef… would love to try it some time. Thanks for sharing the recipe – it looks fantastic, and certainly goes a long way to dispel images of nasty canned stuff for me!

  6. Pingback: Corned Beef Hash | Ang Sarap (A Tagalog word for "It's Delicious")

  7. Pingback: My take on corned beef | Avoiding the canned stuff | Yummy Lummy

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