Corned Beef with Cabbage, Potatoes and Mustard Sauce

9:24 pm on 2 July 2007

Corned beef


  • 1kg piece of corned silverside (brisket if you're inclined)
  • 10 or more small onions, peeled
  • carrot
  • celery
  • bay leaves
  • peppercorns

Combine all ingredients and cover with water.  Gently simmer in a large pot for four hours.

Cabbage and Potatoes 


Roast salted wedges of cabbage in olive oil or fat in a 200°c oven.

Transfer onion from corned beef onto the cabbage dish while making mustard sauce.

Make mashed potatoes.

Mustard sauce

(adapted from Edmonds Cookbook)


  • 1 egg
  • ¼ cup sugar
  • 1Tbsp flour
  • 1tsp butter
  • 1Tsbp mustard powder (or prepared mustard)
  • 1 cup water, from corned beef
  • ¼ cup vinegar


Cook flour in butter, add mustard powder and then water from corned beef and vinegar, simmer, then beat together egg and sugar, whisk to thicken over heat.

Do not boil once the egg is added.

Match with

Pinot Noir

St. Clair Doctors Creek Reserve 2006
Tohu 2005
Drylands 2006

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