Corned Beef with Parsley Sauce
Tender simmered corned silverside sliced thick and coated in a velvety, herb-flecked parsley sauce made with farm-fresh milk.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Large stockpot
- •Medium saucepan
- •Whisk
- •Carving knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 480 kcal
Instructions
- 1
Place the corned silverside into a large stockpot and cover completely with cold water.
- 2
Add the onion, carrots, bay leaves, peppercorns, brown sugar, and malt vinegar to the pot.
- 3
Bring the liquid to a gentle boil over medium-high heat, skimming off any surface scum.
- 4
Reduce the heat to low, cover with a lid, and simmer gently for 2 hours until tender.
- 5
Transfer the beef to a cutting board, cover loosely with foil, and rest for 10 minutes.
- 6
Reserve 125 ml of the warm cooking broth and discard the remaining aromatic solids.
- 7
Melt the butter in a medium saucepan over medium-low heat.
- 8
Stir in the plain flour and cook for 1 minute until bubbling and smooth.
- 9
Gradually whisk in the milk and reserved cooking broth until thickened and glossy.
- 10
Simmer the sauce for 2 minutes, then stir through the fresh parsley and white pepper.
- 11
Slice the beef across the grain into thick pieces using a sharp carving knife.
- 12
Ladle warm parsley sauce generously over the carved meat before serving.
Chef's tips
Always slice corned silverside across the grain to ensure tender mouthfuls. Skimming the pot during the initial boil removes excess salt and impurities, giving you a cleaner broth for the parsley sauce.
Ingredient substitutions
- malt vinegar → apple cider vinegar or brown vinegar
- full-cream milk → lactose-free full-cream milk
- plain flour → gluten-free plain flour blend
Storage
Store sliced beef and parsley sauce in separate airtight containers in the refrigerator for up to 4 days.
Reheating
Reheat beef slices gently in a covered frypan with a splash of water, and warm the sauce in a small saucepan over low heat.
Common mistakes to avoid
- •Boiling the meat vigorously instead of simmering, which makes the corned beef tough and stringy.
- •Slicing with the grain, resulting in chewy slices.
- •Adding cold milk all at once to the roux, which causes lumps in the parsley sauce.
Serving suggestions
Cooked Corned Beef with Parsley Sauce?
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