This is a traditional favourite much enjoyed on St. Patrick’s Day. The sweetness of the parsnip mash makes it a great accompaniment for Corned Beef, and the sauce adds richness and even more flavour. The recipe here will serve 6 people, and with a bit of luck there may be a little Corned Beef left over for sandwiches the next day!
For cooking the Corned Beef
- 1½ kg (3 lbs) silverside or brisket corned beef
- 1 carrot
- 2 celery sticks
- 2 leeks
- 1 teasp. peppercorns
- 250ml (½ pt) dry cider
- ½ kg (1 lb) potatoes, peeled and chopped
- ½ kg (1 lb) parsnips, peeled and chopped
- 125ml (¼ pt) mixture of milk and cream
- Knob of butter
- Salt and black pepper
Irish Mustard and Cider Sauce
- 50g (2 oz) butter
- 25g (1 oz) flour
- 1 tablesp. mustard
- 250ml (½ pt) mixture cooking liquid and dry cider
- Dash of cream
- 2 tablesp. scallions (spring onions), chopped
Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg (1 lb) or until the meat is tender. Leave in the liquid until ready to serve.
Prepare the Parsnips
While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.
Make the sauce
Melt the butter, stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and scallions and taste for seasoning.
Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers