Monday, 16 April 2018

Corned Beef: White Sauce variations

I don't think corned beef really needs a recipe. You just put everything into a pot and let it boil. The meat is cooked first with carrot, onion, parsley. You can also add peppercorns, cloves, thyme, and bay leaves as well. Then towards the end add in the potatoes, then the pumpkin. The cabbage should be done seperate in a little of the water from the pot after every thing else is done. 

This is two variations for the white sauce.

Variation one: Plain white sauce

45 grams of butter
1/4 cup of plain flour
400 ML of milk

To make the rue: Melt butter and add flour. Give it a good stir and cook off the flour, stirring as you go. Add a little of the milk at first, stir. Then change over to a whisk, whisk in a little more milk when it thickens. Then when it becomes a littler thicker add in the remainder of the milk, whisking all the time. Turn up to a high heat and constantly whisk until it thickens more. When it is bubbling and thickens add a ladle full of the stock water from the pot you cooked the meat and vegetables in.

(you can add in chopped onions into this plain white sauce. Cook up the onions until they are just clear and add in butter and flour.)

Variation two: Parsley white sauce
Pinch of salt (not much!)
Pinch of nutmeg
1 tbs Seeded mustard 
lot of finely chopped parsley 

To make the sauce use the same method as above, then add in the extras.

I hope everyone is having a good day or evening where ever you are. 

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