Corned Beef with Parsley Sauce
Tender simmered corned silverside served in thick carved slices, smothered with a creamy homemade white parsley sauce.
- Prep
- 15 min
- Cook
- 130 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Large stockpot
- •Small saucepan
- •Whisk
- •Colander
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 31 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 38 g
- calories
- 485 kcal
Instructions
- 1
Place the corned silverside into a large stockpot and cover completely with cold tap water.
- 2
Add the quartered onion, carrot chunks, brown vinegar, brown sugar, black peppercorns, whole cloves, and bay leaves.
- 3
Bring the liquid to a gentle boil over high heat, skimming any foam from the surface.
- 4
Reduce the heat to low, cover with a lid, and simmer gently for two hours until very tender.
- 5
Transfer the cooked beef to a warm plate and loosely cover with foil to rest.
- 6
Ladle out and strain one hundred and fifty millilitres of the warm cooking broth.
- 7
Melt the butter in a small saucepan over medium heat, then stir in the plain flour.
- 8
Cook the flour paste for one minute while stirring constantly until bubbling gently.
- 9
Gradually whisk in the milk and strained broth until the sauce is completely smooth and thick.
- 10
Remove the saucepan from the heat, then stir through the chopped parsley and white pepper.
- 11
Carve the corned beef across the grain into thick slices and ladle the warm parsley sauce over top.
Chef's tips
Always slice corned beef across the grain to keep the slices tender rather than stringy. Using some of the cooking liquid in the white sauce adds savoury depth and balances the milk.
Ingredient substitutions
- brown malt vinegar → apple cider vinegar
- full-cream milk → unsweetened oat milk or lactose-free milk
Storage
Store carved beef and sauce in separate airtight containers in the fridge for up to four days.
Reheating
Warm sliced beef gently in a covered pan with a splash of water, and reheat sauce in a saucepan over low heat.
Common mistakes to avoid
- •Boiling the meat rapidly instead of a gentle simmer, which makes the silverside tough and stringy.
- •Slicing with the grain instead of across it, resulting in chewy meat.
- •Adding extra table salt to the sauce before tasting, since the cooking broth already contains salt.
Serving suggestions
Cooked Corned Beef with Parsley Sauce?
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