Corned Beef with Parsley Sauce

Cook Time 1 hour

Servings 4

Ingredients

1 x 1.2kg corned beef (silverside), soaked overnight in cold water

1 large onion, studded with 4 cloves

2 tbsp honey

10 black peppercorns

2 bay leaves

3 sprigs of thyme 

2 carrots, peeled 

4 desiree potatoes, peeled 

4 silverbeet or rainbow chard leaves

Parsley sauce 

50g butter

50g plain flour 

500ml milk 

A good pinch of nutmeg

3 sprigs of parsley, finely chopped 

Salt, to taste 

Method

For the corned beef, rinse the meat under cold running water and place in the pressure cooker. Cover with enough water (about 5 - 6 cm). Add the clove-studded onion to the pot, along with the honey, peppercorns, bay leaves, thyme, carrots and potatoes. Lock lid and cook for 40 minutes under pressure (if cook in a classic stockpot, cook for 1.5 - 2 hours until the meat is tender). 

Remove the beef from the stock and cover loosely with foil. Place the silverbeet in the hot stock and let wilt while you make the sauce.

Meanwhile, for the white sauce, melt the butter in a saucepan over medium heat. Stir in the flour to make a roux and cook, stirring constantly for a minute. Gradually pour in the milk, whisking constantly. Once the milk has been incorporated, add a ladleful of the corned beef stock. Turn the heat to medium–high and whisk until the mixture is thick. Remove from the heat and stir through the parsley. Check seasoning. It should be salty enough when a ladleful of the corned beef stock has been added. 

To serve, slice the corned beef and serve with vegetables and white sauce.