There are some recipes that instantly transport you back to a particular place and time, and for me, Classic Corned Beef with Parsley Sauce is one of them. Tender slices of slow-simmered corned silverside served with a silky homemade parsley sauce make a simple, comforting meal that’s perfect for a cosy family dinner. Whether you’re looking for a traditional corned beef recipe for Sunday lunch or an easy winter dinner, this timeless favourite never disappoints.
A Quiet Evening on the Farm
Not long after my husband and I moved back to Australia from London, we spent several weeks travelling between Sydney and Melbourne catching up with family we hadn’t seen in years.
One stop was my husband’s aunt and uncle’s farm in country Victoria, where they hosted a family reunion. My husband comes from a wonderfully large family, so the day was filled with cousins I’d never met, children running around the farm, plenty of laughter and more conversations than I could keep up with.
By the evening, everyone had gone home and the farm had become wonderfully quiet. It was just the four of us sitting around the kitchen table when his aunt served Classic Corned Beef with Parsley Sauce. After such a busy day, it was exactly the sort of comforting meal that makes you slow down, relax and simply enjoy being together.
I’ve never forgotten it.
Watch How to Make It
If you want to see it come together, I’ve filmed the full process here:
Why You’ll Love This Classic Corned Beef Recipe
- Tender, juicy corned beef that’s gently simmered until perfectly cooked.
- A silky homemade parsley sauce with just a touch of Dijon mustard.
- Very little hands-on cooking.
- Perfect for Sunday dinner, family meals and cosy winter nights.
- Leftovers make incredible sandwiches the next day.
Ingredients You’ll Need
Corned Silverside
Choose a good-quality corned silverside with a nice layer of fat left on top. The fat helps keep the meat moist while it slowly cooks and can be trimmed away before serving if you prefer.
Onion, Carrot and Celery
These gently flavour the cooking liquid without overpowering the beef, creating a beautifully balanced broth.
Bay Leaves, Peppercorns and Cloves
Classic aromatics that gently infuse the corned beef while it simmers.
Brown Sugar and Malt Vinegar
Brown sugar softens the salty cure while malt vinegar adds gentle acidity and depth to the cooking liquid.
Butter, Flour and Milk
These create the rich, velvety base for the homemade parsley sauce.
Dijon Mustard
A small amount lifts the flavour of the sauce without overpowering it.
Flat-Leaf Parsley
Fresh parsley gives the sauce its vibrant colour and unmistakable fresh flavour.
Pro Tips
- Leave the fat cap on while the corned beef cooks to help keep it moist.
- Keep the cooking liquid at a gentle simmer rather than a rolling boil.
- Rest the beef for 10 minutes before slicing.
- Always slice across the grain for beautifully tender slices.
- Taste the parsley sauce before serving and adjust the seasoning if needed.
What to Serve with Classic Corned Beef with Parsley Sauce
I love serving Classic Corned Beef with Parsley Sauce with buttered baby potatoes and my Nonna’s Cabbage Salad. The buttery potatoes soak up every drop of the creamy parsley sauce, while the crisp cabbage salad adds freshness that perfectly balances the richness of the beef.
It also pairs beautifully with my Creamy Mashed Potatoes if you’re after extra comfort or simple buttered peas make wonderful vegetable sides.
Storage
Store leftover Classic Corned Beef with Parsley Sauce and the parsley sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate makes reheating much easier and helps maintain its smooth, creamy texture.
Leftover corned beef is also delicious served cold in sandwiches with mustard and pickles or alongside a fresh salad for lunch the next day.
Freezing
Cooked corned beef freezes well for up to 3 months. Wrap it tightly or store it in an airtight container, then thaw overnight in the refrigerator before reheating gently.
The parsley sauce is best made fresh and isn’t recommended for freezing, as dairy-based sauces can separate once thawed.
Frequently Asked Questions
Do I need to rinse corned beef before cooking?
Yes. A quick rinse under cold water removes excess surface brine, resulting in a cleaner, more balanced flavour without making the beef overly salty.
Why is my corned beef tough?
Corned beef should be gently simmered, never boiled. Cooking it over a low simmer for around 2½–3 hours allows the connective tissue to slowly break down, giving you beautifully tender slices.
Can I make the parsley sauce ahead of time?
Yes. The sauce can be made a day ahead and stored in the refrigerator. Reheat it gently over low heat with a splash of milk, whisking until smooth.
How do I reheat leftover corned beef?
For the best results, gently warm the sliced corned beef in a little of the reserved cooking liquid. This helps keep the meat moist and prevents it from drying out.
Final Thoughts
Some recipes never go out of style, and Classic Corned Beef with Parsley Sauce is one of them. It’s simple, comforting and made from everyday ingredients, yet it’s the sort of meal that brings everyone to the table.
Whether you’re making it for a cosy Sunday dinner or a family meal during the cooler months, I hope this recipe becomes one you return to again and again.
If you’re looking for more traditional comfort food, you might also enjoy my Old-Fashioned Chicken Noodle Soup, Classic Aussie Beef Rissoles, or Chicken and Mushroom Vol-au-Vents all perfect for sharing with family and friends.
If you make this recipe, I’d love to hear how it turned out. Leave a comment below and let me know what you served alongside your corned beef.
Classic Corned Beef with Parsley Sauce
Equipment
- Large stockpot or Dutch oven with lid
- Medium saucepan
- whisk
- Sharp carving knife
- Chopping Board
Ingredients
For the corned beef
- 1.5 – 2 kg corned silverside
- 1 onion peeled and quartered
- 1 carrot roughly chopped
- 2 celery stalks roughly chopped
- 2 bay leaves
- 1 teaspoon black peppercorns
- 4 whole cloves
- 2 tablespoons brown sugar
- 2 tablespoons malt vinegar
- Water enough to completely cover the beef
For the parsley sauce
- 50 g butter
- 50 g plain flour
- 500 ml full cream milk
- 125 ml reserved corned beef cooking liquid
- 2 teaspoons Dijon mustard
- ½ cup finely chopped flat-leaf parsley
- Salt and white pepper to taste
Instructions
- Rinse the corned silverside under cold running water to remove any excess surface brine.
- Place the silverside into a large stockpot. Add the onion, carrot, celery, bay leaves, peppercorns, cloves, brown sugar and malt vinegar. Pour in enough cold water to completely cover the beef.
- Bring the water to a gentle simmer over medium-high heat. As it begins to simmer, skim away any foam that rises to the surface.
- Reduce the heat to low, cover with a lid and cook at a very gentle simmer for 2½–3 hours, or until the corned beef is fork tender. Avoid boiling, as this can make the meat tough.
- Carefully lift the corned beef from the cooking liquid and transfer it to a chopping board. Loosely cover with foil and rest for 10 minutes before slicing across the grain.
- While the beef is resting, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth roux.
- Gradually whisk in the milk a little at a time, whisking well after each addition until completely smooth, then whisk in the 125 ml reserved cooking liquid. Continue cooking, stirring regularly, until the sauce thickens enough to coat the back of a spoon.
- Whisk in the Dijon mustard, then stir through the chopped parsley. Season with salt and white pepper to taste.
- Slice the corned beef across the grain and serve with the warm parsley sauce, buttered potatoes and your favourite vegetables.
Notes
- Keep the cooking liquid at a gentle simmer throughout cooking for the most tender corned beef.
- Leave the fat cap on while cooking to help keep the meat moist and flavourful.
- Rest the corned beef before slicing to help retain its juices.
- Always slice across the grain for the most tender result.
- Leftover corned beef makes excellent sandwiches the next day.
Nutrition
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