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Corned Beef
with Parsley Sauce
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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
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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.
Serve with hot mustard, if you like.
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