Corned Beef with Parsley Sauce

  • 2 hrs 45 mins total
  • 15 mins prep
  • 2 hrs 30 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Corned beef with parsley sauce.. so yummy!!

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Corned Beef with Parsley Sauce
Amount Per Serving
Calories 340 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 1429mg 60%
Potassium 534mg 15%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 19g 38%
Vitamin A 106.9%
Vitamin C 41.8%
Calcium 7.6%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Corned Beef with Parsley Sauce

  • 2 hrs 45 mins total
  • 15 mins prep
  • 2 hrs 30 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 1 package of 2 pounds corned beef brisket
  • 2 cleaned adn chopped carrots
  • 1 chopped yellow onion
  • 2 tablespoons unsalted butter
  • 2 tablespoons unbleached all purpose flour
  • 3/4 cup whole milk
  • 2 teaspoons minced fresh flat-leaf parsley
  • 1/2 teaspoon mustard
  • pinch nutmeg

Instructions

  1. Place 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.

  2. 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.

  3. Remove from the liquid, wrap in foil and set aside. Reserve about ¾ cup of the cooking liquid.

  4. Melt the butter in a small saucepan over medium heat. Mince the reserved onions and add to the butter.

  5. Cook for about 1 minute then whisk in the flour and cook for another 1 minute more.

  6. Add the reserved liquid, milk parsley, mustard, nutmeg and salt and pepper to taste whisking the ingredients together until smooth

  7. Cook for another 5 minutes more, whisking constantly, until the sauce thickens.

  8. Serve over slices of corned beef and spoon the sauce over it.

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