1 x 2kg piece corned beef
1 cinnamon stick
2 cardamom pods
1 bay leaf
2 tsp peppercorns
1 tsp coriander seeds
1 tsp yellow mustard seeds
1 tsp whole allspice
1 tsp juniper berries
60g plain flour
1 tbsp grain mustard
Salt flakes, to taste
500g baby Kipfler potatoes, scrubbed
500g carrots, roughly chopped
2 x Savoy cabbages, quartered
- Place all ingredients into a deep unperforated steam container and cover completely with water. Place into the steam oven and Steam at 90°C for 4 hours.
- In a medium sized saucepan, melt the butter on medium-high heat, induction setting 7. Add the flour and cook until the flour slightly changes colour to achieve a blonde roux.
- Whisk in the milk, ensuring there are no lumps and then bring to the boil, induction setting 7.
- Once boiled, reduce heat to low heat, induction setting 3 and cook for 20 minutes, stirring well until sauce thickens and is smooth. Stir in grain mustard and salt.
- Reduce heat to induction setting, Keep Warm. Place a piece of baking paper or cling wrap directly on the surface of the sauce and keep warm until ready to serve.
- Place the carrots and potatoes in a perforated steam container. When the beef has 40 minutes left on the minute minder, add the vegetables into the steam oven with the beef and set a minute minder for 25 minutes.
- Once the minute minder has sounded, add the cabbage and steam for a further 15 minutes.
- Remove the beef from the cooking juices and allow to rest before slicing against the grain. Serve with steamed vegetables and béchamel sauce.
Hints and tips
- Leftover corned beef can be used to make Reuben sandwiches.