corned beef with mustard sauce




Prep Time


Cook Time

This is an old-fashioned favourite, best served with mashed potato and lightly cooked green vegetables. If you like a lot of sauce, make double the recipe so you have enough to drizzle over the mash as well.



For the corned beef

  • 1.5kg corned beef
  • 1 onion — roughly chopped
  • 2 tablespoons malt vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 2 bay leaves

For the mustard sauce

  • 1 egg
  • ¼ cup sugar
  • 2 tablespoons malt vinegar
  • 1 tablespoon flour
  • 1 teaspoon mustard powder


For the corned beef with mustard sauce

  • Place the corned beef in a slow cooker and nearly cover with water.
  • Add all the remaining ingredients and cook for 7–8 hours on low.
  • Lift the cooked corn beef out of the slow cooker and cover with foil to keep warm. Reserve the cooking water to use in the sauce.
  • To make the Mustard Sauce, whisk the egg and sugar in a medium saucepan. Stir in the vinegar, flour, mustard and ¾ cup of the corned beef water. Simmer until thickened.
  • Slice the corned beef and serve with the Mustard Sauce.