Corned beef

Serious comfort food and a firm family favourite. Today I cooked the beef and made the white sauce in the afternoon. I left the beef sitting in the water it was cooked in as I took four boys and two dogs on a walk to the beach/park and around the lake. When we got back I put the potatoes and carrots on, bathed to two youngest kids and had dinner on the table by 5.30. Too good. No pictures I’m afraid.

Corned beef

  • 2kg corned beef
  • 1 onion, chopped roughly
  • 1 carrot, chopped roughly
  • 2 celery sticks, chopped roughly
  • handful whole black peppercorns
  • few sprigs flat leaf parsley
  • a couple of bay leaves
  1. put everything in a pot and cover with cold water
  2. bring to the boil then reduce to a simmer
  3. cook for 2 hours (if you’re doing a smaller piece of beef allow 30 minutes per 500g)
  4. leave in cooking water until ready to serve

Parsley sauce

  • 2 tblsp butter
  • 3 tblsp plain flour
  • 2 cups milk (I use skim and occasionally use half milk half water the beef has cooked in)
  • 1 heaped tsp horseradish cream
  • handful flat leaf parsley, finely chopped
  1. melt the butter then add the flour and cook out over a low heat for 2-3 minutes
  2. add the milk gradually, stirring constantly to avoid lumps
  3. add the horseradish cream and parsley, taste and season if necessary (remembering the corned beef can be quite salty)

Serve with cauliflower, mashed potato, green veggies or whatever takes your fancy. I often add some wedges of cabbage right at the end of the cooking time for the beef – it gives the cabbage a great flavour.