Corned beef with mustard parsley sauce is a retro recipe that never really went out of fashion. A great one pot meal while the weather is still cool, leftover meat is also sensational in a sourdough, corned beef and pickle sandwich the next day.
Preparation: 1hr 45m
1.5kg corned silverside
1 bay leaves
10 whole peppercorns
1 onion, peeled and halved
1 stick celery, chopped
2 carrots, chopped
2 sprigs parsley, including stalks
2 tbsp malt vinegar
2 tbsp brown sugar
1/2 cabbage, cut into wedges
12 baby potatoes, washed and halved
2 tbsp plain flour
3/4 cup cooking liquid
3/4 cup milk
1 tbsp Hot English mustard
2 tbsp parsley leaves, chopped
- Place the silverside in a large, heavy-based saucepan. Add the bay leaves, peppercorns, cloves, vinegar, sugar, onions, celery, carrots and parsley and cover with water. Bring to the boil over a high heat.
- Reduce heat to low and simmer for 1.5 hours (or 1 hour per kg) occasionally skimming the foam from the surface with a slotted spoon.
- 15 minutes before the beef is done, add the cabbage and potatoes to the saucepan.
- For the sauce, melt butter in a frying pan. Add the flour and stir until smooth then cook for 1 minute. Gradually whisk in the cooking liquid and milk until smooth, then whisk over high flame until thickened, about 5 minutes. Stir in chopped parsley and mustard.
- Remove beef to a cutting board and slice across the grain. Serve with the carrots, cabbage and potatoes from the pot, with sauce on the side.
- Use leftover corned beef, finely sliced, to make a winning corned beef sandwich on toasted sourdough with generous lashings of pickle.