This recipe elevates classic corned beef with a rich and flavorful white sauce. Learn how to make this comforting dish from scratch, plus get tips, variations, and answers to FAQs.
Table of Contents
Introduction: A Match Made in Culinary Heaven
Corned beef and white sauce—two seemingly simple elements that, when combined, create a symphony of flavors and textures. My grandmother always made corned beef for special occasions, and her secret weapon was a creamy, dreamy white sauce unlike any other. It transformed the humble corned beef into something truly extraordinary. This recipe is my homage to her, a recreation of that childhood comfort food that I’m thrilled to share with you. Whether you’re a seasoned cook or just starting out, this guide will walk you through every step of creating your own corned beef and white sauce masterpiece.
Ingredients and Substitutions: What You’ll Need
- For the Corned Beef:
- 3-4 lb corned beef brisket
- 1 tbsp pickling spice
- 4 cups water
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- For the White Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (whole milk is recommended, but 2% works too)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for added warmth)
- ¼ cup grated Parmesan cheese (optional, for extra richness)
Substitutions:
- Corned Beef: While traditional corned beef brisket is preferred, you could use beef round or even pastrami in a pinch. Keep in mind the cooking time may need to be adjusted.
- Milk: For a dairy-free option, substitute unsweetened almond milk or soy milk. The texture might be slightly different, but the flavor will still be delicious.
Step-by-Step Instructions: Crafting Your Corned Beef and White Sauce
- Preparing the Corned Beef: Rinse the corned beef brisket under cold water. Place the brisket, pickling spice, water, onion, carrots, celery, and garlic in a large pot or Dutch oven. Ensure the brisket is fully submerged in the water.
- Simmering to Perfection: Bring the pot to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the corned beef is fork-tender.
- Making the White Sauce: While the corned beef simmers, prepare the white sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. This is the base of your white sauce.
- Building the Sauce: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg (if using).
- Adding the Parmesan (Optional): If using Parmesan cheese, stir it into the white sauce until melted and smooth.
- Serving: Once the corned beef is tender, remove it from the pot and let it rest for 10 minutes before slicing. Slice the corned beef against the grain. Serve the sliced corned beef generously drizzled with the creamy white sauce.
Tips and Variations: Elevating Your Corned Beef and White Sauce
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the white sauce for a spicy kick.
- Herb Infusion: Fresh herbs like parsley, chives, or thyme can be added to the white sauce for a burst of flavor.
- Mustard Magic: A dollop of Dijon mustard adds a tangy dimension to the white sauce.
- Thick or Thin: Adjust the amount of flour and milk to achieve your desired white sauce consistency. For a thicker sauce, use more flour. For a thinner sauce, use less flour or more milk.
Storage and Reheating Instructions: Keeping it Fresh
Storage: Store leftover corned beef and white sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the corned beef in a covered skillet over low heat or in the microwave. Gently reheat the white sauce in a saucepan over low heat, stirring occasionally, or in the microwave.
Call to Action: Share Your Culinary Creations!
We’d love to hear about your corned beef and white sauce experience! Leave a comment below sharing your thoughts, variations, or any tips you’ve discovered.
FAQ: Answering Your Corned Beef and White Sauce Questions
What pairs well with corned beef?
Corned beef is traditionally served with boiled cabbage, carrots, and potatoes. Other delicious accompaniments include rye bread, mustard, and sauerkraut.
What is the white stuff on corned beef?
The white stuff often seen on corned beef is solidified fat that has rendered during the cooking process. It’s perfectly safe to eat, but you can trim it off if you prefer.
Is white sauce the same as bechamel?
Yes, white sauce is often referred to as bechamel sauce. It’s a classic French sauce made with butter, flour, and milk.
What exactly is corned beef?
Corned beef is beef brisket that has been cured in a brine solution, usually containing salt, sugar, and spices. The “corns” refer to the large grains of salt used in the curing process.
Corned Beef with Creamy White Sauce: A Culinary Delight
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This comforting Corned Beef with Creamy White Sauce takes the traditional dish to the next level with a velvety, flavorful white sauce. Perfect for special occasions or a cozy meal, this recipe delivers tender, slow-cooked corned beef paired with a rich sauce for the ultimate comfort food experience.
Ingredients
For the Corned Beef:
- 3–4 lb corned beef brisket
- 1 tbsp pickling spice
- 4 cups water
- 1 large onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
For the White Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (whole milk is recommended, but 2% works too)
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional, for added warmth)
- ¼ cup grated Parmesan cheese (optional, for extra richness)
Instructions
- Prepare the Corned Beef: Rinse the corned beef under cold water. In a large pot or Dutch oven, add the brisket, pickling spice, water, onion, carrots, celery, and garlic. Ensure the brisket is fully submerged in water.
- Simmering: Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours or until the corned beef is fork-tender.
- Make the White Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- Build the Sauce: Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg (if using).
- Add Parmesan (Optional): Stir in Parmesan cheese until melted and smooth.
- Serve: Once the corned beef is tender, remove it from the pot and let it rest for 10 minutes before slicing. Slice against the grain and serve with the creamy white sauce.
Notes
- For extra flavor, add a pinch of cayenne pepper or a spoonful of Dijon mustard to the white sauce.
- Adjust the sauce thickness by altering the amount of flour or milk.
- Serve with boiled cabbage, potatoes, or rye bread for a classic pairing.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Boiling, Simmering, Sauce-making
- Cuisine: Irish-American
Nutrition
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 1300 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: corned beef and white sauce,corned beef, white sauce, bechamel, creamy sauce, Irish food, St. Patrick’s Day, comfort food