Mustard Sauce - accompaniment for corned beef - with pic

[johnro]

Mustard Sauce
Adapted from www.bestrecipes.com.au - recipe no. 4095

So easy and delicious especially with corned beef.

80 ml liquid form which meat has been cooked
1 tabsp plain flour
1-2 teasp mustard - tonight I used masterfoods Australian mustard but any would do I should think
30g butter
1 egg
40 ml white vinegar

Place all ingredients in TMX - insert butterfly.
Cook 6 mins 90⁰C - speed 3 - end result is very smooth and velvety.
 

[Frozzie]

thanks for the post robyn    you could also use wholegrain, maybe add some honey to use as a sauce with chicken mmmmm

[maddy]

Really loved this sauce Robyn 



I used 2 tsp. Thomy mustard (my favourite)

Like Frozzie mentioned, I would like to try it with wholegrain too.

[judydawn]

Do you girls cook your corned beef in the TMX?

[maddy]

I use the slowcooker Judy, and use this method http://www.bestrecipes.com.au/recipe/Slow-Cooker-Silverside-L10491.html

[Frozzie]

we dont get corned meat here ready to cook...i did make it in brine from scratch once but it took forever and im not that much a fan of corn beef to be bothered doing it from scratch again...do have cravings from time to time!

[maddy]

We are lucky Frozzie, when we have cows "attended" to, our mobile butcher does the brining for us, and drops it off when it's done 

[judydawn]

Thanks Maddy.  My slow cooker is pretty big (6.5 litres) and it seems a bit of overkill to cook a small piece of silverside in it but I do love it.
My Mum never served hers hot and I was at a house one day, as a kid, and when I saw the lady of the house carving hot silverside for her family I was horrified that they were going to eat it that way. The things you learn as you get into cooking yourself. 

[Frozzie]

yes lucky you maddy...and nice butcher too as when we lived on a small farm and had our cows 'attended' to our butcher had a deal with us that we would have the cuts we wanted and that he would keep the rest so we got sausages and all sorts of cuts of beef from our own cows all prepared but never silverside!  So nice too that you have your own meat butchered...at least you know where your meat has come from and what they have eaten etc....miss that..now its just butchers and shops 

[johnro]

It is always slow cooker corned meat in this house - using almost identical ingredients to Maddy's post, I also put cuts into the meat and stuff with cloves of garlic.  Glad you enjoyed the sauce - great pic again Maddy!   

[faffa_70]

Yep that is pretty much how I do mine too on the odd occasion that I spoil my lot 

It is also really nice cooked in ginger beer in the slow cooker.

I have also been known to glaze it after it is cooked with marmalade and throw it in a hot oven until it caramelises (drool)

[maddy]

So nice too that you have your own meat butchered...at least you know where your meat has come from and what they have eaten etc

Absolutely!
The butcher brings out his mobile cool room, so our meat has the chance to hang longer....unlike the supermarket meats, makes all the difference.  Friday we're having lambs "attended" to  .......shame we don't have any pigs 

[Frozzie]

So nice too that you have your own meat butchered...at least you know where your meat has come from and what they have eaten etc

Absolutely!
The butcher brings out his mobile cool room, so our meat has the chance to hang longer....unlike the supermarket meats, makes all the difference.  Friday we're having lambs "attended" to  .......shame we don't have any pigs 

wow hang on to your butcher...mobile cool room huh...talk about service 

[auds]

Sorry this was far too vinegary for us. I will try with half the vinegar next time :-)

[djinni373]

We tried one of those new fangled salt reduced extra trim (as in no fat) pieces of corned beef yesterday. Cooked the beef in the slow cooker with balsamic vinegar, raw sugar and whole peppercorns. Steamed the potato, carrot, snake beans and cabbage in the thermie (don't do any veg with the beef because I won't eat it) all served topped with this sauce. It was absolutely delicious and no one even noticed the change to salt reduced meat. They did comment on the great "new" sauce though.

I used water from the steamed veg as well as from the meat (about double the liquid I think), with just a couple of shakes of vinegar and a heaped tbspn flour and a heaped tspn of organic strong dijon mustard. The result was a tangy smooth sauce (slightly thinner than Maddy's or Johnro's) which was just beautiful with the salt reduced beef and veg. Thanks Johnro.