Corned Beef and Vegetables with Parsley Sauce

Preparation time:: 15 mins

Cooking time:: 1.75 hours mins

Serves:: 6

Recipe provided by: New Idea

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Ingredients

1.5kg beef corned silverside
1 onion, quartered
4 whole cloves
2 large carrots, chopped
1kg chat potatoes, halved
1/2 chopped green cabbage
Fresh parsley, to garnish

Parsley Sauce

25g butter, chopped
2 tblsps plain flour
1/3 cup cream
1 tblsp Dijon mustard
1/2 cup chopped fresh parsley
Salt and pepper, to taste

Method

1. Place beef, onion and cloves in a large saucepan. Cover with cold water. Bring to boil. Simmer, occasionally skimming scum from surface, for 30 minutes.

2. Add carrots and potatoes to corned beef. Bring slowly to boil. Simmer, covered, for 1 hour, or until beef is tender. Add cabbage. Simmer for a further 15 minutes.

3. Remove beef and vegetables from cooking liquid. Cover to keep warm. Strain 2 cups cooking liquid and reserve for sauce.

4. To make sauce, melt butter in a saucepan. Add flour. Stir over a low heat until bubbling. Whisk in cooking liquid until smooth. Add cream. Bring to boil. Simmer for 2 minutes, or until thickened. Stir in mustard and parsley. Season with salt and pepper.

5. Cut corned beef into slices and serve with parsley sauce and vegetables. Garnish with parsley.