Homemade Corned Beef with Traditional Mustard Sauce.

Check out Blake Proud's recipe: Part 1: Brining the Beef (Do this 5–7 days ahead)
Ingredients (for 2–3kg beef brisket or silverside):
4L water
1 cup sea salt
½ cup brown sugar
1 tbsp black peppercorns
1 tbsp mustard seeds
1 tbsp coriander seeds
1 tbsp juniper berries (optional but elite)
5 whole cloves
3 bay leaves
4 garlic cloves, smashed
1 cinnamon stick
1 small knob of fresh ginger, sliced
Zest of 1 orange

Method:
1. Toast the spices in a dry pot until fragrant (2–3 mins).
2. Add water, salt, sugar, and all aromatics. Bring to a simmer until dissolved.
3. Cool completely, then pour into a non-reactive container or ziplock bag with the beef.
4. Brine in the fridge for 5–7 days, turning daily.
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Part 2: Cooking the Corned Beef
Ingredients:
1 onion, halved
2 carrots, chopped
2 celery stalks, chopped
2 bay leaves
1 tbsp pickling spice (from brine is fine)
Water to cover

Method:
1. Remove beef from brine, rinse well under cold water.
2. Place in a large pot with fresh water, onion, carrot, celery, bay leaves, and spice.
3. Bring to a gentle simmer (never boil!) and cook for 3–3.5 hours or until fork-tender.
4. Rest in its cooking liquid for at least 30 mins before slicing.
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Part 3: Traditional Creamy Mustard Sauce
Ingredients:
2 tbsp butter
2 tbsp plain flour
1 cup reserved beef cooking liquid or milk
1 tbsp Dijon mustard
1 tbsp seeded mustard
1 tsp white vinegar
1 tsp sugar
Salt and white pepper to taste
Optional: splash of cream for richness

Method:
1. In a saucepan, melt butter and stir in flour to make a roux. Cook for 1–2 minutes.
2. Slowly whisk in the hot cooking liquid or milk until smooth.
3. Stir in both mustards, vinegar, sugar, and seasoning. Add cream if desired.
4. Cook until thick, silky, and golden.
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Plating for Impact:
Slice beef thick across the grain and fan it over creamy mash or buttered cabbage.
Drizzle generously with mustard sauce.
Garnish with finely chopped parsley and microgreens or fresh horseradish.
Serve with roasted heirloom carrots or buttery Dutch cream potatoes.

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