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Corned Beef with Mustard Parsley Sauce

Corned Beef with Mustard Parsley Sauce

  • Author: Crystal
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This Corned Beef with Mustard Parsley Sauce is the ultimate comfort food centerpiece. Slow-simmered until meltingly tender, the corned beef is infused with warm spices, onion, and bay leaves for deep, savory flavor. Served alongside buttery chat potatoes, sweet baby carrots, and crisp green beans, it becomes a complete, hearty meal. The creamy wholegrain mustard and parsley sauce adds a tangy, velvety finish that perfectly complements the richness of the beef. Ideal for Sunday dinners, holiday gatherings, or a cozy family feast, this recipe delivers traditional flavor with an elegant touch.

Ingredients

Scale
  • 1.5kg corned beef
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 medium brown onion, roughly chopped
  • 4 whole cloves
  • 1/2 teaspoon whole black peppercorns
  • 2 dried bay leaves
  • 500g chat potatoes
  • 1 bunch Dutch (baby) carrots, trimmed and peeled
  • Steamed green beans, to serve
  • Mustard Parsley Sauce:
  • 50g butter
  • 2 tablespoons plain flour
  • 2 cups milk
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Instructions

  1. Place the corned beef in a large heavy-based pot and cover with cold water. Add apple cider vinegar, brown sugar, chopped onion, cloves, peppercorns, and bay leaves.
  2. Bring to a gentle boil over medium heat, then reduce to a low simmer. Cover and cook for approximately 2½ hours, skimming any foam from the surface occasionally.
  3. Add the chat potatoes and carrots to the pot during the final 30 minutes of cooking so they become tender but not overcooked.
  4. Meanwhile, prepare the mustard parsley sauce. Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes until lightly golden.
  5. Gradually whisk in the milk, stirring constantly to prevent lumps. Cook until the sauce thickens and becomes smooth.
  6. Stir in the wholegrain mustard and chopped parsley. Season to taste with salt and pepper. Keep warm.
  7. Once the beef is fork-tender, remove it from the pot and rest for 10 minutes before slicing against the grain.
  8. Serve sliced corned beef with potatoes, carrots, steamed green beans, and generously spoon over the mustard parsley sauce.

Notes

For extra flavor, allow the corned beef to cool in its cooking liquid before slicing. You can substitute Dijon mustard for a smoother sauce. Leftover corned beef makes excellent sandwiches or hash the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce can be reheated gently on the stovetop with a splash of milk to loosen.

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dinner
  • Method: Simmering
  • Cuisine: Irish-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 520
  • Sugar: 8g
  • Sodium: 980mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 11g
  • Trans Fat: 0.5g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 145mg

Keywords: corned beef, mustard sauce, comfort food, family dinner, holiday meal

Find it online: https://crystalrecipes.com/corned-beef-with-mustard-parsley-sauce/