Corned Beef With Parsley Sauce
Prep 15 minutes (plus standing time)
Cook 1 hour 40 minutes
1.5kg piece corned beef silverside
2 tablespoons malt vinegar
¼ cup plain flour
3 cups milk
¼ cup finely chopped fresh flat-leaf parsley leaves
Steamed chat potatoes, green beans and Dutch (baby) carrots, to
1. Place corned
beef in a large saucepan. Cover with cold water. Add vinegar. Season well with
pepper. Cover. Bring to the boil over medium-high heat.
2. Reduce heat to
low. Simmer, partially covered, for 1 hour 30 minutes or until corned beef is
tender. Remove pan from heat. Stand beef in pan for 15 minutes.
3. Meanwhile, melt
butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1
minute or until bubbling. Remove from heat. Gradually stir in milk until smooth
and combined. Return to heat. Cook, stirring, for 5 minutes or until mixture
thickens. Remove from heat. Stir in parsley. Season with salt and pepper.
4. Remove corned
beef from pan. Discard liquid. Slice beef. Serve with parsley sauce and steamed
Nutrition: (per serve) 4588kJ; 36.5g fat; 19.9g sat fat; 61.1g
protein; 48.4g carbs; 7.8g fibre; 185mg chol; 3928mg sodium.
Corned Beef With