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Corned beef with mustard parsley sauce
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Indulge in savory corned beef with vibrant veggies and zesty parsley sauce for a satisfying winter meal.
Ingredients:
  • 1.5kg corned beef
  • 62.50 ml apple cider vinegar
  • 32.00 gm brown sugar
  • 1 medium brown onion, roughly chopped
  • 4 cloves
  • 1/2 tsp whole black peppercorns
  • 2 dried bay leaves
  • 500g chat potatoes
  • 1 bunch Dutch (baby) carrots, trimmed, peeled
  • steamed green beans, to serve
  • 50g Salted Butter
  • 40.00 ml plain flour
  • 515.00 gm Full Cream Milk
  • 11.80 gm wholegrain mustard
  • 40.00 ml chopped fresh flat-leaf parsley leaves
Instructions:
  • In a large saucepan, gently lay the beef and cover it completely with cold water. Add vinegar, sugar, onion, cloves, peppercorns, and bay leaves. Cover the saucepan and bring it to a boil over medium-high heat.
  • Lower the heat to a gentle simmer, partially covered, for 1 hour 30 minutes. Introduce the potato and continue to simmer for an additional 30 minutes, or until the potato is tender, adding the carrots in the last 5 minutes of cooking. Remove from heat when ready.
  • Prepare the mustard parsley sauce: In a saucepan over medium heat, melt butter. Add flour and stir for 1 minute until bubbly. Remove from heat and slowly incorporate milk until well combined. Return to heat and cook for 3 to 4 minutes until the mixture boils and thickens. Remove from heat and mix in mustard and parsley.
  • Slice the beef and serve it with the sauce, potatoes, carrots, and beans.

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