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Corned beef with white onion & parsley sauce

Method

  • Put the silverside in a large pot. Cover with water and bring to the boil. Then discard the water and wipe out the pot
  • Fill the pot half way with warm water. Add the meat, together with the brown sugar, red wine vinegar, mixed spice and garlic cloves. Bring to the boil, turn the heat down and weight the silverside down with a plate or bowl. Simmer for 2-21½ hours until the meat is cooked (checking if ready with a small sharp knife). Then turn off the heat and leave the meat in the liquid.
  • When the silverside is almost ready, cook the onions in a large pot of lightly salted, boiling water until very tender. Drain well and roughly chop, when cool enough to handle.
  • To make a roux, melt the butter in a pot and add the flour. Mix well and cook over a very low heat for 3-4 mins.
  • Add the hot milk all at once and whisk well. Cook over a moderate heat for about 10 mins until reasonably thick, adding more milk if needed.
  • Then add the chopped cooked onions with the parsley and quite a bit of salt and pepper. Stir well and taste for seasoning, adding a little more milk if needed.
  • In another pot, cook the cabbage, carrots and potatoes in lightly salted, boiling water until tender. Drain well.
  • Slice the silverside and serve with the sauce spooned over the top and the vegies on the side.
  • adapted from a recipe by the late Joan Campbell, Australian icon

Ingredients

  • 2 kg corned silverside
  • 1 tbsp brown sugar
  • 1 tbsp red wine vinegar
  • 2 tspn mixed spice
  • cloves of 1 head of garlic, unpeeled
  • 4 large onions, peeled
  • sea salt & freshly ground pepper
  • 4 heaped tbsp butter
  • 4 heaped tbsp plain flour
  • 1 litre hot milk
  • 2 tbsp chopped fresh parsley
  • ¼ Savoy cabbage, chopped
  • 8 baby carrots, peeled
  • 8 (chats) baby potatoes, peeled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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