Pictured here with mashed potato, steamed cabbage, homegrown carrots and diced carrots, peas and cornCorned beef dinner is my favourite. Hands down. I request it. I actually requested it twenty years ago for my eighteenth birthday.. and to this day I still love it. For those in Australia, there's some great sales this week at Woollies on corned beef, so add it to your shopping list!
A little tid bit: I had no idea until about 4 years ago when visiting a friend in Brisbane (yes, that's YOU Vicki!) that people actually ROAST them? Still think that's weird!
This is my Nan's recipe (go Nan!) and it never goes wrong.
1-2kg corned beef
1 onion, peeled
1 tsp peppercorns
2 large bay leaves
2 tb malt vinegar
2 tb brown sugar
Take corned beef out of bag. Soak in sink or pot of cold water for 30 minutes. This makes sure your beef isn't too salty.
When done, take out, rest for 10 minutes, then carve into 5mm thick pieces.
Now the white sauce.. you've GOT to have white sauce. I have a shortcut to perfect white sauce... and it's not done as a roux..
Liss' no-fail white parsley sauce
1 large stalk italian parsley
1 small onion, finely diced
2 tb butter
3 cups milk
3 tb cornflour
Melt butter in saucepan
Add the onion and parsley and cook until soft.
reserve 100ml of milk, and put the rest in the saucepan
To the reserved milk, add cornflour, stir until fully dissolved/combined with no lumps
Pour into saucepan
turn off heat when sauce is thick on back of spoon.
Print this post in friendly format