← Back to Search Results
braising Irish
Corned Beef with Parsley Sauce Recipe-20499

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This classic presentation of one of Ireland’s most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlooking the daily bustle at the English Marker in Cork. Harte’s parsley sauce is more subtle than Theodora FitzGibbon’s version, but the latter may also be used for this dish. Use the recipe for Brine for Meats with bottom round if you want to make your own corned beef. Serve with simply steamed cabbage, if you like, or with Champ, Colcannon, Carrot and Parsnip Mash, Glazed Carrots, Broccoli in Butter, and/or any other vegetable you favor.

Yield: Serves 4

Ingredients

  • 2 lb/1 kg corned beef, preferably bottom round (sometimes labeled “silverside” or brisket)
  • 2 carrots, chopped
  • 1 onion, chopped
  • 2 tbsp butter
  • 2 tbsp white flour
  • ¾ cup/175 ml milk
  • 2 tsp minced fresh parsley
  • ½ tsp English mustard
  • Pinch of nutmeg
  • Salt and pepper

Directions

Put the corned beef, carrots, and all but about 1 Tbsp of the onion into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and skim the foam from the surface of the water. Cover and simmer for about 2½ hours, or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about ¾ cup/175 ml of the cooking liquid.

Melt the butter in a small saucepan over medium heat. Mince the reserved onion and add to the butter. Cook for about 1 minute, then whisk in the flour and cook for about 1 minute more. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth. Cook 4 for 5 minutes more, whisking constantly, until the sauce thickens.

To serve, slice the corned beef and spoon the sauce over it.


© 2009 Colman Andrews
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

686kcal (34%)
90mg (9%)
5mg (8%)
327mcg RAE (11%)
537mg
40mg
44g
5g
1g
12g
242mg (81%)
2913mg (121%)
19g (95%)
50g (78%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
lucid-food Lucid Food
by Louisa Shafia
spice Spice
by Ana Sortun
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nigella-express Nigella Express
by Nigella Lawson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
desserts-4-today Desserts 4 Today
by Abby Dodge
raos-cookbook Rao's Cookbook
by Frank Pellegrino
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
martin-yans-china Martin Yan's China
by Martin Yan
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
mexican-everyday Mexican Everyday
by Rick Bayless
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?