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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Approximately a 4 ½ lb. corned beef brisket with its spice packet
Water to cover the corned beef brisket
4 Tbsp. (½ stick) unsalted butter
2 Tbsp. finely minced yellow onion
4 Tbsp. flour
1 1/2 c. reserved cooking liquid from the corned beef
1 1/2 c. milk
1 tsp. spicy brown mustard
2 Tbsp. minced fresh or 2 tsp. dried parsley
1/8 tsp. nutmeg
Place the corned beef in a large pot or Dutch oven. Sprinkle spice packet over top. Add enough water to cover and bring to a boil. Reduce heat to maintain a simmer and cook, partially covered, for 3 1/2 to 4 hours or until meat is tender.
Remove corned beef from the pot and reserve 1 1/2 cups of the cooking liquid.
Make the sauce. In a medium saucepan over medium-low heat, melt the butter. In it, sauté the onion for 2 minutes or until softened. Whisk in the flour and cook for an additional minute. Slowly whisk in the cooking liquid followed by the milk until sauce is well blended and smooth. Stir in the mustard, parsley & nutmeg. Simmer sauce for 5 minutes, whisking constantly, or until smooth and thickened.
Slice meat and place it on a serving platter. Pour sauce over it and serve.
Serves 6-8 with 3 cups of parley sauce
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IRISH COUNTRY CORNED BEEF WITH PARSLEY SAUCE
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
Approximately a 4 ½ lb. corned beef brisket with its spice packet
Water to cover the corned beef brisket
4 Tbsp. (½ stick) unsalted butter
2 Tbsp. finely minced yellow onion
4 Tbsp. flour
1 1/2 c. reserved cooking liquid from the corned beef
1 1/2 c. milk
1 tsp. spicy brown mustard
2 Tbsp. minced fresh or 2 tsp. dried parsley
1/8 tsp. nutmeg
Place the corned beef in a large pot or Dutch oven. Sprinkle spice packet over top. Add enough water to cover and bring to a boil. Reduce heat to maintain a simmer and cook, partially covered, for 3 1/2 to 4 hours or until meat is tender.
Remove corned beef from the pot and reserve 1 1/2 cups of the cooking liquid.
Make the sauce. In a medium saucepan over medium-low heat, melt the butter. In it, sauté the onion for 2 minutes or until softened. Whisk in the flour and cook for an additional minute. Slowly whisk in the cooking liquid followed by the milk until sauce is well blended and smooth. Stir in the mustard, parsley & nutmeg. Simmer sauce for 5 minutes, whisking constantly, or until smooth and thickened.
Slice meat and place it on a serving platter. Pour sauce over it and serve.
Serves 6-8 with 3 cups of parley sauce
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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