Corned Beef with Parsley Sauce
Corned beef – a staple of mine growing up. Still a favourite in my household now. Its one of those dishes you can pop in the slow cooker before work and when you come back its ready to go. Serve with a side of green beans, carrots and mash if you like. Any leftovers should be put into a jaffle!
Bold = available at Hams and Bacon
600g corned beef (I use Warialda Belted Galloway Beef)
½ teaspoon peppercorns
2.5 litres water
15g (¼ bunch) flat leaf parsley chopped
As much Mr. Wilkinson’s Piccalilli as you like
Place the corned beef, peppercorns, bay leaf and water into a pot and bring to the boil.
Cook for 2.5 – 3.5 hours or until tender, or alternatively cook overnight or day in a slow cooker. Once the corned beef is cooked, start to make the parsley sauce.
In a small pot over a medium flame, melt the butter, then add the flour and mix together. Add the milk slowly, a little bit at a time, until it makes a smooth white sauce – you may need to add a little more liquid.
Add the chopped parsley.
Slice the corned beef, add some white sauce and a side of Piccallili.