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Corned Beef and Grainy Mustard Sauce

Corned Beef and Grainy Mustard Sauce


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Corned Beef and Grainy Mustard Sauce

Although this recipe calls for your butcher to pickle and cook this cut of meat for you, it doesn't stop there. It still likes to be bathed, glazed and praised. And praise you will get when it's ready to be served.


  • Ready Time : 0 min



  • 4 - 5 lbs piece of pickled hump or corned beef*
  • 1 X 16 oz bottle of your favourite chutney

Mustard Sauce

  • 1 Tbsp mustard powder (I like Colemans)
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • pinch of salt
  • 1 cup cold water
  • 1/2 cup mayonnaise
  • 1 Tbsp prepared, grainy mustard
  • 1/2 cup non-dairy creamer


1. If you are able to buy the meat already pickled and cooked it’s important to wash the meat well in cold running water to get rid of any excess salt from the pickling solution.

2. Place the meat in a bowl, cover with boiling water and leave to stand for about 15 minutes.

3. Discard the water and rinse the meat again very well in cold water.

4. If the meat isn’t cooked, in other words, pickled but still raw, place into a large pot, cover with water and bring to the boil. Reduce heat and allow to simmer for about 2 hours.

5. Preheat the oven to 320 deg F and place the roast into a deep ovenproof dish ensuring that there’s not much space between the sides of the roasting dish and the meat – almost like ‘one shoe size too big’.

6. Cover the roast with three-quarters of the bottle of chutney ( reserve one-quarter for a final basting before serving).

7. You will really want the meat to soak up and ‘wallow’ in the chutney while it’s cooking.

8. Place a lid on the dish and bake, covered, for 1 1/2 hours.

9. Remove the lid and pour the rest of the chutney over the top of the hump. Turn the heat up to 180 Deg. C and allow it to bake for another 10 – 15 minutes or until it browns. Remove from the oven and serve with mustard sauce. Only slice when ready to serve.

Mustard Sauce

Combine the mustard powder, sugar, cornflour, salt and cold water in a pot. Bring to the boil over medium to high heat.

Remove from the heat and add the mayonnaise, grainy mustard and creamer. If you don’t want it to be too thick, add a little more water. Mix well with a whisk and reheat when ready to serve.

Note: If you don’t have a small, deep ovenproof dish, place one layer of aluminium foil vertically and another horizontally into a roasting pan. Place the meat in the centre of the foil, cover it with chutney, pull both pieces of foil up and seal it by twisting the foil in the middle.

*ask your butcher to pickle and cook it – or get a raw piece of pickled hump or beef and boil it yourself at home for 2 – 2 1/2 hours in water or gingerale with peppercorns, an onion and 3 – 4 bayleaves)

About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!

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