Corned beef with charred cabbage and white sauce

Step 1

Place the beef, carrot, onion, sugar and vinegar in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to low. Bring to a simmer and cook, covered, for 11/2 hours or until beef is tender. Set aside, covered, for 15 mins to stand.

Step 2

Meanwhile, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is bubbling. Gradually add the milk, stirring constantly until combined. Cook for 5 mins or until thickened. Season. Cover with plastic wrap, allowing the wrap to touch the surface.

Step 3

Heat a char-grill pan over high heat. Spray the cabbage with oil spray. Cook for 3 mins each side or until browned and cooking through.

Step 4

While the cabbage is cooking, heat the potato following packet directions.

Step 5

Remove the beef and vegetables from the cooking liquid. Thinly slice the beef. Divide among serving plates with the mashed potato, cabbage and vegetable mixture. Drizzle with white sauce to serve.