Corned Beef with sauerkraut, white sauce, wild ale & honey mustard


This is us making dinner super easy for you.

This batch is made from pasture-raised Gundooee Organic Wagyu silverside and eye of silverside. Brined with fragrant aromatics and ready for you to poach and then serve with the sauerkraut, white sauce and a dollop of Wild Ale & Honey Mustard. And, of course, potatoes. You must have potatoes, whatever kind you like best. Cook them in the poaching liquid while the beef cooks - so good. 

All you have to do is poach the corned beef for a few hours and you're ready to go.

For leftovers, nothing beats a Reuben sandwich or a simple plate of thinly sliced corned beef, good quality sourdough bread and mustard or pickles.

What’s in this kit

  • Corned beef - silverside
  • Poaching aromatics (juniper berries, black peppercorns, mustard seeds) ready to chuck in the pot
  • White sauce (butter, flour, mustard, horseradish, cream, beef stock)
  • Sauerkraut (cabbage, salt, bay leaf, juniper)
  • Wild Ale & Honey Mustard
  • Cooking instructions

What you'll need 

  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 6 garlic cloves

About our corned beef

Our beef is cured in an old-fashioned salt and sugar brine infused with aromatics (no chemicals). There is no Sodium Nitrate (curing salt) in this brine which is the agent that holds the pink colour in cured meat. This means our Corned Beef is chemical nitrate-free but it also means it may not be quite as pink as you might expect.

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