Our first Corned beef was a great success. As it turns out I do own an Irish Cookbook. Yes, I do.
The Country Cooking of Ireland by Coleman Andrews is a beautiful cook book. Lavish pictures, great in details recipes explanations, wonderful anecdotes.
I choose to make Corned Beef with Parsley Sauce, Colcannon , Cabbage and Broccolis in Butter. And of course let’s not forgot my favorite beer, Murphy’s Stout.
Really nothing to it to prepare and yet dinner was great.
To all have a great evening.
Tonight’s March 17, 2013 dinner:
Corned Beef with Parsley Sauce
Broccolis in Butter
CORNED BEEF WITH PARSLEY SAUCE
1 package of 2 pound of corned beef brisket
2 carrots, cleaned and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons white flour
¾ cup milk
2 teaspoons minced fresh parsley
½ teaspoon mustard
Pinch of Nutmeg
Salt and pepper
Put the corned beef with spice packet into a large pot. Add the carrots, onion less 1 tablespoon into a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and skim the foam from the surface of the water.
Cover and simmer for about 2 ½ hours, or until the corned beef is tender. Add the cabbage and cook for another 5 minutes and let it rest in the pan with the juices until tender.
Remove from the liquid, wrap in foil and set aside. Reserve about ¾ cup of the cooking liquid.
Melt the butter in a small saucepan over medium heat. Mince the reserved onions and add to the butter.
Cook for about 1 minute then whisk in the flour and cook for another 1 minute more.
Add the reserved liquid, milk parsley, mustard, nutmeg and salt and pepper to taste whisking the ingredients together until smooth.
Cook for another 5 minutes more, whisking constantly, until the sauce thickens.
Serve over slices of corned beef and spoon the sauce over it.