Corned Beef with White Onion Sauce

Corned Beef with White Onion Sauce
15 Mins
Prep time
135 Mins
Cooking time
Serves 4

What you need

  • 1.5kg corned beef
  • 2 tablespoons vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon seeded mustard
  • 1 teaspoon peppercorns
  • 4 whole cloves, optional
  • 2 bay leaves
  • 2 onions, peeled
  • 1 large bunch Dutch carrots, (approx. 18) peeled
  • 20g butter
  • 1 white onion, finely chopped
  • 250ml PHILADELPHIA Light Cream For Cooking
  • steamed chat potatoes with parsley, to serve
  • steamed wedges green cabbage, to serve

How to make it

  1. PLACE the beef in a stockpot with enough cold water to cover, add vinegar, sugar, mustard, peppercorns, cloves, bay leaves and onions. Bring to the boil then reduce heat and simmer, covered for 1 3/4 hours. Add the carrots and simmer a further 30 minutes or until tender.
  2. MELT the butter in a small saucepan and saute the onion for 5 minutes or until soft. Stir through the PHILLY and a little of the cooking liquid and simmer for 3 minutes.
  3. SLICE the beef thickly and place on serving plates with the carrots, potatoes and cabbage, then pour over the sauce. Serve immediately.