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 and White Sauce: The Ultimate Comfort Food Recipe

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

Scale

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