When I cook corned beef, I like to cook potatoes and pumpkin/sweet potato in the same water as the corned beef. I then serve it with greens AND a white sauce, or greens cooked in white sauce. My mother does cabbage and carrot in white sauce, but I like just about any combination of vegetables. I cook the vegies first in lots of butter and then add plain flour and milk.
Combinations to try:
- onion, cabbage, kale, celery turnip and corn (this one)
- cabbage, onion and carrots
- pumpkin, kale/spinach
- broccoli, cauliflower
Let me know what you think about the saltiness of our corned beef - do we need more salt or is it just right the way it is?