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Corned Beef with Parsley Sauce

Serves 4

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 Market in Cork.

2 lb/1 kg corned beef, preferably bottom round (sometimes labeled “silverside”)
2 carrots, chopped
1 onion, chopped
2 Tbsp butter
2 Tbsp white flour
3/4 cup/175 ml milk
2 tsp minced fresh parsley
1/2 tsp English mustard
Pinch of nutmeg
Salt and pepper

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 2 1/2 hours, or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about 3/4 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.

Purchase The Country Cooking of Ireland.

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Peter Perez
Senior Marketing Manager

Source: Peter Perez