Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 19/07/2025. See terms.
Join now
Photo of Corned beef with parsley sauce by WW

Corned beef with parsley sauce

1
Points® value
Total Time
9 hr 20 min
Prep
20 min
Cook
3 hr
Serves
4
Difficulty
Moderate
Try this traditionally British dish any day of the week. The homemade sauce is so perfect for this dish and brings all the flavours together.

Ingredients

Beef silverside roast, raw

1000 g

Peppercorn

½ tsp, (10 individual)

Red wine vinegar

1 tbs

Dried bay leaf

2 whole

Skim milk

1 cup(s), (250ml)

Cornflour

2 tsp

Dijon mustard

2 tsp

Fresh flat-leaf parsley

2 tbs, chopped

Cloves

4 whole

Instructions

  1. Place silverside in a 4.5 litre (18-cup) slow cooker. Cover with cold water. Add peppercorns, vinegar, bay leaves and cloves. Cook, covered, on high for 3 hours (or low for 6 hours) or until tender. Carefully remove silverside from cooker and thinly slice.
  2. Meanwhile, whisk milk, cornflour and mustard in a small saucepan until smooth. Place saucepan over medium-high heat and bring to the boil. Cook, stirring, for 1 minute or until thickened. Stir in parsley. Serve silverside with parsley sauce.

Notes

SERVING SUGGESTION: Steamed sugar snap peas and baby carrots, plus steamed baby (chat) potatoes.TIP: Leftover silverside can be stored, covered, in the fridge for up to 3 days.

You might like

You might like