Corned beef with parsley sauce

Corned beef with parsley sauce

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4
Photographer
Patricia Niven

A staple of both of ours growing up, this is still a favourite in our household during the colder months. Here is our go-to recipe, plus some delicious things that we do with the leftovers.

Ingredients

Quantity Ingredient
1 x 600g corned beef cut (such as brisket, silverside or girello)
1/2 teaspoon black peppercorns
1 bay leaf
boiled carrots, potatoes and green beans, to serve
piccalilli, to serve

Parsley sauce

Quantity Ingredient
50g salted butter
50g plain (all-purpose) flour
500ml milk, plus extra if necessary
30g flat-leaf (italian) parsley, chopped

Method

  1. Place the corned beef, peppercorns and bay leaf in a stockpot and pour over 2½ litres water. Bring to the boil, reduce to a simmer and cook over a medium heat for 2½ –3½ hours, until tender.

    Meanwhile, make the parsley sauce. In a small saucepan over a medium heat, melt the butter, then add the flour and beat together to form a paste (roux). Stirring all the while, add the milk little by little until it has all been incorporated to form a smooth white sauce. Stir in the chopped parsley and keep warm.

    Drain the corned beef and cut into thick slices. Divide among plates and serve with the parsley sauce, boiled carrots, potatoes and green beans and a generous dollop or two of piccalilli.
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