Corned Beef With Parsley Sauce Recipes

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CORNED BEEF WITH PARSLEY SAUCE



Corned Beef with Parsley Sauce image

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.

Provided by Colman Andrews

Categories     Cookstr Recipes

Number Of Ingredients 10

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

Steps:

  • 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.

CORNED BEEF AND CABBAGE WITH PARSLEY SAUCE



Corned Beef and Cabbage with Parsley Sauce image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 19

One 4- to 5-pound beef brisket
1/2 cup light brown sugar
2 bay leaves
2 cinnamon sticks
2 star anise
1 teaspoon whole allspice
1 teaspoon whole cloves
1 teaspoon fennel or dill seeds
1 teaspoon mustard seeds
1 teaspoon peppercorns
6 carrots, stems trimmed, quartered
3 1/2 pounds medium Yukon gold potatoes, quartered
1 head Napa cabbage, cut into large chunks
2 tablespoons unsalted butter
2 teaspoons Dijon mustard
2 tablespoons all-purpose flour
1 cup whole milk
1 cup fresh parsley leaves, roughly chopped
Kosher salt and freshly ground black pepper

Steps:

  • Place the brisket, brown sugar, bay leaves, cinnamon sticks, star anise, allspice, cloves, fennel seeds, mustard seeds and peppercorn in a large Dutch oven or pot and cover with cold water by about 2 inches. Cover with a lid and bring to a boil, then reduce the heat and simmer until the brisket is just fork tender, about 1 hour and 20 minutes. You can check your brisket by lightly pulling against the top of the meat with a fork: If the meat begins to lightly shred, it has cooked long enough. If your brisket needs more time, cover and continue simmering, checking the brisket every 10 minutes.
  • Preheat the oven to 200 degrees F.
  • Add the carrots and potatoes to the simmering pot, bring to a boil, reduce to a simmer and cook until the vegetables are tender, about 20 minutes.
  • Remove the vegetables to an oven-safe plate, cover with foil and keep warm in the oven. Add the cabbage to the simmering pot and cook until tender, about 10 minutes. Remove the cabbage to the oven-safe plate, cover with foil and return it to the oven. Remove the corned beef brisket to a rimmed baking sheet, cover with foil and let rest 10 minutes before slicing against the grain into 1/4-inch slices.
  • Meanwhile, melt the butter and mustard in a small saucepan over medium heat until combined. Add the flour and whisk to make a roux. Add the milk while whisking constantly and simmer until the sauce is beginning to thicken, 2 to 4 minutes. Stir in the parsley and season to taste with salt and pepper. Serve on top of the corned beef slices and the vegetables.

PARSLEY MUSTARD SAUCE FOR CORNED BEEF



Parsley Mustard Sauce for Corned Beef image

Make and share this Parsley Mustard Sauce for Corned Beef recipe from Food.com.

Provided by Gingernut

Categories     Sauces

Time 15m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 9

2 tablespoons butter
2 teaspoons finely chopped yellow onions
2 tablespoons flour
3/4 cup milk
3/4 cup beef stock (or cooking liquid from corned beef)
1 tablespoon chopped fresh parsley
1 teaspoon hot English mustard
1/8 teaspoon nutmeg
salt & freshly ground black pepper

Steps:

  • Melt butter in a small saucepan over medium heat.
  • Add onions and cook until just softened, about 1 minute.
  • Whisk in flour and cook until light golden, about 1 minute.
  • Whisk in beef stock, milk, parsley, mustard, and nutmeg and whisk until smooth.
  • Season to taste with salt and pepper and cook, whisking, until thickened, 4-5 minutes.

Nutrition Facts : Calories 33, Fat 2.5, SaturatedFat 1.6, Cholesterol 7.2, Sodium 70.2, Carbohydrate 1.8, Fiber 0.1, Protein 0.8

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