1kg piece corned beef
1 tablespoon brown sugar
1 tablespoon brown vinegar
5 whole cloves
2 bay leaves
steamed baby carrots, green beans, cabbage wedges, to serve
Parsley sauce
50g butter
½ small onion, finely chopped
2 tablespoons flour
2 cups (500ml) milk
2 tablespoons chopped parsley
Cooking time: More than 1 hour
Serves 6
Rinse corned beef and place in a large saucepan with sugar, vinegar, cloves and bay leaves. Add enough water to cover.
Bring to boil on high. Reduce heat to low and gently simmer, covered, for 1-1 ½ hours, until a skewer inserted is easily removed. Remove pan from heat and set aside to cool in liquid.
Meanwhile, make parsley sauce. Melt butter in a saucepan on medium heat. Cook onion for 2 minutes, until soft but not brown. Add flour and cook for 2 minutes, stirring. Gradually stir through milk. Bring to boil, stirring constantly, until sauce thickens slightly. Season to taste and stir through parsley.
Slice corned beef and serve with parsley sauce and steamed vegetables.
Tip: The cooking time will vary according to the cut and age of the meat. Begin testing after 1 hour of cooking. When simmering, ensure the water is barely breaking, as a rapid boil will make the beef tough.
