Classic Corned Beef with Parsley Sauce

Tender, slow-simmered corned silverside served with a rich, creamy parsley sauce. This traditional family favourite is simple to prepare, full of comforting flavour and perfect for Sunday dinner or a cosy winter meal.

No ratings yet

Print Pin

Course: Main Course

Cuisine: Australian, English, Irish

Keyword: Corned Beef, Corned Silverside

Prep Time: 15

Cook Time: 3

Resting time: 10

Total Time: 3 25

Servings: people

Calories: 670kcal

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