Traditional Corned Silverside with Parsley White Sauce

13 Ingredients

Number of servings

2tablespoons plain flour
40grams butter
4 carrots, peeled, halved
1 brown onion, peeled
1/3 cup flat leaf parsley, leaves finely chopped
2kilograms beef corned silverside
12 small brussels sprouts, trimmed
2tablespoons golden syrup
1 pinch pepper (for seasoning)
1 1/2 cup milk
8 cloves
mashed potato (to serve)
1 pinch pink salt ground (to taste)

Method

Step 1 of 5

Rinse silverside under cold water and cut in half. Place both pieces of beef into a large saucepan. Cover with cold water and place over a high heat. Bring to the boil. Skim surface using a slotted spoon. Add golden syrup to water and reduce heat to medium.

Step 2 of 5

Push cloves into onion and add to saucepan with carrots. Cook, partially covered, for 20 minutes. Add Brussels sprouts and cook for a further 20 minutes.

Step 3 of 5

Scoop out vegetables with a slotted spoon. Remove one piece of beef and set aside for 10 minutes before slicing. Place remaining piece of beef on a plate and reserve.

Step 4 of 5

Heat butter in a small saucepan over medium heat. When butter has melted add flour. Stir until well combined and mixture begins to bubble. Remove pan from heat and slowly add milk, stirring constantly. Return saucepan to heat. Bring to the boil, stirring constantly. Reduce heat and simmer for 2 minutes or until sauce thickens. Remove from heat and stir through parsley. Season with salt and white pepper.

Step 5 of 5

Spoon mashed potatoes onto serving plates with slices of beef, carrots and Brussels sprouts. Spoon parsley white sauce over corned beef and serve.