Part 4/8:
After preparing the corned beef, the next step involves crafting the sauce that will cradle the beef in its rich and creamy texture. The process begins with sautéing sliced mushrooms in vegetable oil, sprinkled with salt, to draw out moisture. Once the mushrooms have sufficiently browned, diced onions are added until they become soft and transparent, bringing additional flavor to the mix.
A couple of tablespoons of butter are then tossed in, followed by minced garlic to create an aromatic foundation. Precaution is needed here, as slight overcooking of the garlic could impart an undesirable flavor. After a brief sauté, tablespoons of flour are introduced to form a roux—an essential building block for creating a luscious sauce.