Name: Corned beef with parsley sauce
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1 kilogram piece corned beef; 1 tablespoon brown sugar; 1 tablespoon brown vinegar; 5 whole cloves; 2 bay leaves; steamed baby carrots, green beans, cabbage wedges, mustard, to serve; Parsley sauce; 50 gram butter; 1/2 small onion, finely chopped; 2 tablespoon flour; 2 cup (500ml) milk; 2 tablespoon chopped parsley

Corned beef with parsley sauce

Serves 6

Prep

10M

Cook

Total

1H 10M

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Ingredients

1 kilogram piece corned beef

1 tablespoon brown sugar

1 tablespoon brown vinegar

5 whole cloves

2 bay leaves

steamed baby carrots, green beans, cabbage wedges, mustard, to serve

Parsley sauce

50 gram butter

1/2 small onion, finely chopped

2 tablespoon flour

2 cup (500ml) milk

2 tablespoon chopped parsley

Method

1.Rinse beef and place in a saucepan with sugar, vinegar, cloves, bay leaves and enough water to cover. Bring to boil on high heat.

2.Reduce heat to low, cover and simmer for 1-1 1/2 hours, until a skewer inserted is easily removed. Remove from heat to cool in liquid.

3.To make parsley sauce, melt butter in a pan on medium heat. Cook onion for 2 minutes, until soft. Add flour and cook for 2 minutes, stirring. Stir in milk. Bring to boil, stirring, until thickened. Season, stir in parsley.

4.Slice beef and serve with parsley sauce, steamed vegetables and mustard.

The cooking time will vary according to the cut and age of the meat. Begin testing after 1 hour of cooking. When simmering, ensure the water is barely breaking, as a rapid boil will make the corned beef tough.
Note

Woman's Weekly Food

Ingredients

Method

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