Corned Beef And béchamel
Notes
In the tradition of St. Patty Day….. we are adding another Delicious Recipe provided by Chef M…… if you are Irish, we celebrate St. Patrick’s Week not just the day. LOL! So enjoy the recipe and the dinner.
After cooking that off for a little bit I add:
Using the braising liquid I make a béchamel.
béchamel
Butter, olive oil, flour and the liquid
What a great sauce to pair with a corned beef!
Can be serve with boiled red potatoes and carrots as seen in the picture. Or you can serve it with any side you like. Be creative.
Try it you won’t be disappointed.
Bon Appétit
Corned Beef And béchamel
After traditionally braising A tri-tip corned beef, I then oil it up And toss it into a convection oven at 375° for 15 minutes.
After cooking that off for a little bit I add:
Using the braising liquid I make a béchamel.
béchamelButter, olive oil, flour and the liquid
- dash of vinegar,
- Tbsp of Dijon mustard
- tsp of horseradish
What a great sauce to pair with a corned beef!
Can be serve with boiled red potatoes and carrots as seen in the picture. Or you can serve it with any side you like. Be creative.
Try it you won’t be disappointed.