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Corned Beef With Parsley Sauce

·         Serves 4

·         Prep 15 minutes (plus standing time)

·         Cook 1 hour 40 minutes

Ingredient

·         1.5kg piece corned beef silverside

·         2 tablespoons malt vinegar

·         60g butter

·         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 serve

 Recipe

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 vegetables.

·         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 Parsley Sauce

Corned Beef With Parsley Sauce

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