It’s easy to forget how wonderful corned beef can be. This is a favourite recipe that makes a very popular family dinner. It’s worth making extra for sandwiches or corned beef hash the next day.
Corned Beef with Parsley Sauce – Printer Friendly Download
Ingredients
- 1 kg silverside corned beef
- 2 carrots, chopped
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons plain flour
- 200 ml milk
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon English mustard
- pinch of nutmeg
- salt and pepper
To Cook
Put the corned beef, carrots, and all but one tablespoon of the chopped onion into a large pot, cover with water, and bring to a boil over high heat. Reduce to a simmer and skim off the foam that accumulates on the surface of the water. Cover and simmer for about 2½ hours, or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about 200ml of the cooking liquid. Melt the butter in a small saucepan over medium heat. Mince the reserved onion and add to the butter. Cook for about 1 minute, then stir in the flour and cook, stirring, for about 1 minute more. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth. Cook for another 4–5 minutes, whisking constantly, until the sauce thickens. To serve, slice the corned beef against the grain and spoon the sauce over it. Delicious with buttered cabbage and floury boiled potatoes or colcannon.
Tags: corned beef, corned beef with parsley sauce, James Whelan Butchers, parsley sauce, Pat Whelan, The Irish Beef, traditional Irish
