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Photo of Corned beef with parsley sauce by WW

Corned beef with parsley sauce

6
PersonalPoints™ per serving
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

Trimmed beef silverside roast

600 g, (buy 1kg), fat trimmed, corned

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 individual

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.

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