Thursday, August 11, 2011

Corned Beef with Parsley White Sauce

I grew up with my dad making corned beef served with carrots, cabbage and rice. Making this made me think back to my childhood : )

Corned Beef
1.5kg silverside
1 onion
6 cloves
2 carrots (chopped into chunks)
6 garlic cloves
2 bay leaves
1 teaspoon black peppercorns
1 tablespoon vinegar
2 tablespoons brown sugar
8 chat potatoes (halved)

Parsley White Sauce
50g butter
1 1/2 tablespoons plain flour
2 cups milk
2 tablespoons flat-leaf parsley (finely chopped)
1 heaped teaspoon hot English mustard (or 2 tablespoons of wholegrain mustard)

1. Rinse silverside and pat dry. Place it in a large pot and add enough water to cover the meat.

2. Boil for around 5mins (you will see the impurities float up to the top). Drain the meat (making sure you clean the pot before returning the meat back into it)

Stud the onion like so...

3. Add water to the pot, again enough to cover the meat, then add the studded onion, carrots garlic, bay leaves, the black peppercorns, vinegar and brown sugar. Bring it to the boil, then turn the flame down to a gentle simmer for around 1.5-2 hours.
20mins before you serve I'd add the potatoes just to finish off.

For the sauce:
1. Melt butter in a small saucepan, add the flour and stir constantly. Cook for around 1 min. Slowly pour in the milk, still stirring constantly. Add the the mustard and parsley and mix it all till its well combined and set aside.

I wanted some vegies on the side so I strained off some of the corned beef stock into a separate saucepan.

Bring it to a boil and add some dutch carrots and cook for 2mins

Bung in some asparagus and cook for a further 3mins

And there you have corned beef with a parsley white sauce