- 0:20 Prep
- 2:00 Cook
- 8 Servings
- Capable cooks
Cater for a large family with this nutritious, budget-friendly corned beef meal. The leftovers are perfect for next day’s lunch!
Ingredients
- 2kg corned beef silverside
- 1 large brown onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 large carrot, roughly chopped
- 2 dried bay leaves
- 1/2 teaspoon whole black peppercorns
- Steamed mixed vegetables, to serve
- Hot English mustard, to serve
Parsley sauce
- 75g butter
- 1/4 cup plain flour
- 2 teaspoons mustard powder
- 3 cups milk
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
Method
- Step 1Place beef in a large saucepan. Cover with cold water. Add onion, celery, carrot, bay leaves and peppercorns. Cover. Bring to the boil over medium-high heat.
- Step 2Reduce heat to low. Simmer, partially covered, for 2 hours or until beef is tender. Remove from heat.
- Step 3Make sauce: Melt butter in a saucepan over medium heat. Add flour and mustard powder. Cook, stirring, for 1 minute or until bubbling. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in parsley.
- Step 4Remove beef from pot. Discard liquid, onion, celery, carrot, bay leaves and peppercorns. Slice beef. Serve with parsley sauce, steamed vegetables and mustard.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2779 kj
Energy
40g
Fat Total
19g
Saturated Fat
1g
Fibre
63g
Protein
214mg
Cholesterol
3079mg
Sodium
8g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
Notes
Make this gluten-free by serving beef with hot English mustard instead of parsley sauce.
Serve the corned beef with hot English mustard instead of parsely sauce as a gluten and dairy-free option.
Related Video
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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