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Corned beef with butter parsley potatoes
Corned beef with butter parsley potatoes
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Slow-cooked corned beef becomes incredibly tender and melts in your mouth.
Ingredients:
  • 1kg corned silverside
  • 80ml (1/3 cup) brown vinegar
  • 2 (about 350g) brown onions, chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  • 8 whole black peppercorns
  • 6 whole cloves
  • 2 dried bay leaves
  • 1kg evenly-sized chat (small coliban) potatoes
  • 40g (2 tbsp) butter, chopped
  • 2 garlic cloves, crushed
  • 40.00 ml chopped fresh continental parsley
  • Pinch of salt
  • Mild English mustard (optional), to serve
Instructions:
  • In a large saucepan, submerge the silverside in cold water. Bring to a boil, then remove from heat. Discard the cooking liquid and refill the pan with fresh cold water. Add vinegar, onions, sugar, peppercorns, cloves, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 1 1/2 hours until tender.
  • Place the potatoes in a large saucepan and cover them with plenty of cold water. Bring to a boil over high heat and cook uncovered for about 15 minutes until they are just tender. Drain and set aside for 10 minutes until they cool down. Cut them in half. In the same saucepan, melt butter over medium heat until foamy, then sauté garlic for 30 seconds until fragrant. Remove from heat, add potatoes and parsley, season with salt, and toss until thoroughly mixed. Enjoy!
  • Let the silverside rest for 10 minutes after removing it from the cooking liquid. Slice it thickly across the grain and serve with butter parsley potatoes and mustard, if desired.

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