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Corned beef with Soubise sauce

Corned beef with a traditional Soubise sauce.

By Emma Knowles & Lisa Featherby
  • 30 mins preparation
  • 1 hr 40 mins cooking
  • Serves 8
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Corned beef with Soubise sauce
Soubise sauce, an onion-enriched white sauce, is a traditional accompaniment to corned beef.


  • 2 kg corned wagyu (see note)
  • 125 ml dry white wine
  • 1 each carrot, onion and celery stalk, coarsely chopped
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 1 tsp black peppercorns
  • To serve: boiled baby pinkeye potatoes and wilted cavolo nero
Soubise sauce
  • 500 gm onions (about 2 large), thinly sliced
  • 100 gm butter, coarsely chopped
  • 2 cloves
  • 2 fresh bay leaves
  • 50 gm plain flour (1/3 cup)
  • 500 ml milk (2 cups)


  • 1
    Combine wagyu, wine, vegetables, herbs and pepper in a large saucepan, cover with cold water, bring to the simmer and cook over low-medium heat until cooked through (1 hour 30 minutes-1 hour 40 minutes).
  • 2
    Meanwhile, for Soubise sauce, blanch onion in a large saucepan of boiling water until just tender (1-2 minutes). Drain, combine in a large saucepan with half the butter, cook over low heat, covered and stirring occasionally, until onions are very tender but not coloured (1 hour). Process in a blender until smooth. Meanwhile, heat remaining butter, cloves and bay leaves in a separate saucepan over medium-high heat, add flour, stir occasionally until sand-coloured (1 minute). Add milk a little at a time, stirring vigorously between each addition until combined and smooth. Stir through reserved onion mixture, season to taste, keep warm.
  • 3
    To serve, drain beef, slice and serve hot with Soubise sauce, potatoes and cavolo nero.


Note Corned wagyu is available from select butchers. You'll need to order it in advance. If unavailable, substitute corned beef.
Drink Suggestion: Perry (pear cider). Drink suggestion by Max Allen

  • undefined: Emma Knowles & Lisa Featherby