![\"Corned](\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2010\/09\/corned-beef-with-parsnip-mash.jpg\" "\\"Corned")
This is a traditional favourite much enjoyed on St. Patrick’s Day.\u00a0The sweetness of the parsnip mash makes it a great accompaniment for Corned Beef, and the sauce adds richness and even more flavour.\u00a0The 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!<\/p>\n
Corned Beef and Parsnip Mash – Printer Friendly Download<\/strong><\/a><\/p>\n For cooking the Corned Beef<\/strong><\/p>\n Parsnip Mash<\/strong><\/p>\n Irish Mustard and Cider Sauce<\/strong><\/p>\n 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 \u00bd kg (1 lb) or until the meat is tender. Leave in the liquid until ready to serve.<\/p>\n 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.<\/p>\n 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.<\/p>\n Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.<\/p>\n 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 \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" This is a traditional favourite much enjoyed on St. Patrick’s Day.\u00a0The sweetness of the parsnip mash makes it a great accompaniment for Corned Beef, and the sauce adds richness and even more flavour.\u00a0The recipe here will serve 6 people, and with a bit of luck there may be a little Corned Beef left over for […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nIngredients<\/h2>\n
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To Cook <\/strong><\/h2>\n
Prepare the Parsnips<\/h3>\n
Make the sauce<\/h3>\n