Colin Fassnidge's lighter version of old-school corned beef

Corned beef is an Aussie classic, and whether you love it or you hate it, you’ve definitely had some version of it growing up.

Colin’s recipe for corned beef and white sauce is a bit different to traditional. With parsley added to the white sauce to bring freshness and white wine in the corned beef boil, there’s a touch of lightness and brightness to this dish. For a nostalgic hit with a modern twist, this recipe is for you!

The best cut of meat for corned beef

Corned beef is traditionally made with either silverside or brisket. However, in Australia, the major supermarkets sometimes list the silverside cut of meat as ‘corned beef silverside’ or just ‘corned beef’. In this recipe, we’ve specified to use 1.5kg of corned beef. If you can’t find ‘corned beef’, silverside is the same or extremely similar in most supermarkets and butchers.

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Ingredients

1.5kg good-quality corned beef

2 brown onions, roughly chopped

2 bulbs garlic, halved

2 carrots, roughly chopped

2 celery sticks, roughly chopped

2 litres water

300ml dry white wine

4 bay leaves

1 bunch thyme

Cracked black pepper

1 cinnamon stick

6 star anise

6 baby turnips, sliced in half

1 bunch baby carrots, sliced in half

6 kipfler potatoes, sliced in half

White sauce

150ml olive oil

1/3 cup plain flour

500ml milk

2 bay leaves

Pinch ground nutmeg

2 bunches flat-leaf parsley, stems and leaves chopped

Sea-salt flakes and pepper, to season

Method

Step 1

Place beef, onion, garlic, carrot, celery, water, wine, bay leaves, thyme, pepper, cinnamon and star anise in a large saucepan on medium. Bring to the boil. Reduce heat to low. Cover. Simmer for 3–4 hours or until meat is tender but not falling apart. Cool. Remove meat. Strain cooking liquid into a saucepan.

Step 2

For white sauce, whisk oil and flour in a bowl. Place milk, bay leaves and nutmeg in a saucepan on medium. Bring to boil. Add flour mixture and whisk until thick. Stir in parsley. Season.

Step 3

Return pan with cooking liquid to the stove. Simmer turnips, carrots and potatoes until just tender. Drain.

Step 4

Serve sliced corned beef with white sauce and vegetables.

corned beef with carrot in bowl with white sauce drizzled on top — (Photography: Phil Castleton, Styling: Michele Cranston)

Does white sauce go with corned beef?

White sauce is the traditional sauce to use when serving corned beef. It is often elevated with the addition of fresh herbs, like parsley or mustard.

Is white sauce the same as bechamel?

A classic bechamel is the same as a white sauce. The term ‘white sauce’ is often used in place of bechamel in dishes such as corned beef. Sometimes, white sauce has less fat content (less cream or milk) than a traditional bechamel.

What is corned beef made from?

Corned beef is made from a tougher cut of beef, usually silverside or brisket. It is cured in a salty brine for several hours on the stove and traditionally served with steamed or boiled vegetables and white sauce.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.