TASTY
BEEF RECIPE DISHES
CORNED BEEF RECIPE
Corned
silverside or corned round can be used.
Place
meat in saucepan, cover with warm water and bring to boil, then drain. This re
moves any excess saltiness from meat.
Cover
again with warm water;
add
1 halved onion, 3 or 4 peppercorns, a sliced carrot and 1 teaspoon of brown
sugar.
Bring
slowly to boil and skim well.
Reduce
heat, cover and simmer until tender, allowing 30 to 35 minutes per 500 g (1
lb.).
Serve
hot with potatoes, baby carrots, cabbage or any other favourite green
vegetable, together with Onion and Parsley Sauce.
If
serving corned beef cold with salad, remove from heat when tender, and allow
to cool in the cooking water. This keeps it beautifully moist.
ONION
AND PARSLEY SAUCE
2
1/2 cups milk
1
large onion
60
g (2 oz.) butter
3
tablespoons flour
Salt,
pepper
Pinch
nutmeg
¼
teaspoon prepared mustard
2
tablespoons chopped parsley
Place
milk and peeled and finely chopped onion into pan, bring to boiling point;
then reduce heat and simmer, uncovered for 5 minutes then re move from heat.
Heat
butter in a separate pan, add flour and stir until combined.
Remove
pan from heat, add the milk and onion mixture and stir until combined.
Return
pan to heat, stir until sauce boils and thickens. Season with salt and pepper,
add nutmeg and mustard; mix well, then simmer gently for 3 minutes.
Add
parsley and stir until combined.
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