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