It’s hard to find a pairing that beats the brininess and spice of corned beef with the fragrance of parsley. In this recipe, take your tastebuds back in time by recreating this nostalgic and rustic corned beef with parsley sauce. It becomes all the more comforting when accompanied with a scoop of mashed potatoes, and a couple of snow peas, either stir-fried or blanched.
- 1.5 kg whole piece beef corned silverside
- 2 bay leaves
- 6 black peppercorns
- 1 large brown onion (200 g), quartered
- 1 large carrot (180 g), chopped coarsely
- 1 tbsp brown malt vinegar
- ¼ cup (50 g) firmly packed brown sugar
- 30 g butter
- ¼ cup (35 g) plain flour
- 2½ cup (625 ml) milk
- ⅓ cup (40 g) grated cheddar cheese
- ⅓ cup finely chopped fresh flat-leaf parsley
- 1 tbsp mild mustard
Place beef, bay leaves, peppercorns, onion, carrot, vinegar and half of the sugar in large saucepan. Add enough water to just cover beef; simmer, covered, about 2 hrs or until beef is tender. Cool beef 1 hr in liquid in pan.
Remove beef from pan; discard liquid. Sprinkle sheet of foil with remaining sugar, wrap beef in foil; stand 20 mins before serving.
To make parsley sauce, melt butter in small saucepan, add flour; cook, stirring, until bubbling. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese, parsley and mustard.
Serve sliced corned beef with parsley sauce.