Corned beef with parsley sauce

Corned beef with parsley sauce
Corned beef with parsley sauce

Serving size: Serves 4
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Beef
Cooking method: simmer
Season: Autumn, Winter

Corned beef with parsley sauce

1.5kg whole piece beef corned silverside
2 bay leaves
6 black peppercorns
1 large brown onion (200g), quartered
1 large carrot (180g), chopped coarsely
1 tablespoon brown malt vinegar
¼ cup (50g) firmly packed brown sugar

parsley sauce
30g butter
¼ cup (35g) plain flour
2½ cups (625ml) milk
1/3 cup (40g) grated cheddar cheese
1/3 cup finely chopped fresh flat-leaf parsley
1 tablespoon 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 hours or until beef is tender. Cool beef 1 hour in liquid in pan.

Remove beef from pan; discard liquid. Sprinkle sheet of foil with remaining sugar, wrap beef in foil; stand 20 minutes before serving.

Make parsley sauce.

Serve sliced corned beef with parsley sauce.

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.

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