10 January, 2013

Parsley Sauces for Corned Beef

This post contains two recipes for warm parsley sauces. Both are accompaniments for corned beef.

Parsley Gravy
Serving size not given
1 stick of butter (4 oz / 110 g)
4 Tbsp flour
6 cups strained corned beef broth
1/2 cup chopped parsley
Dollop horseradish to taste
Salt to taste
Pepper to taste

Replace 3 cups of  the broth with buttermilk.

In a heavy bottomed pot or skillet, melt the butter. Sprinkle over with the flour; stir to combine well, until a paste forms. Cook over Medium-Low heat until the mixture starts to brown slightly and smell nutty.

Using a whisk, beat in the strained broth, one (1) cup at a time; then, bring to a boil, whisking constantly. If the sauce seems too thick, add more strained broth. Season to taste with salt and pepper, and horseradish. 

Serve hot with corned beef.

Parsley Sauce ingredients
Colman Andrews
Makes enough to accompany 4 servings
2 Tbsp butter
1 Tbsp minced onion
2 Tbsp white flour
3/4 cup corned beef stock
3/4 cup milk
2 tsp minced fresh parsley
1/2 tsp English mustard
Pinch of nutmeg
Salt to taste
Pepper to taste

In a small saucepan over Medium heat, melt the butter; add the minced onions and cook for about one (1) minute. Then, whisk in the flour and cook for about one (1) minute more.

Add all remaining ingredients; whisk together until smooth. Cook until the sauce thickens, whicking constantly, about four or five (4 or 5) minutes more, 

Serve warm with corned beef.

Slightly adapts Andrew Colman, The Country Cooking of Ireland (San Francisco: Chronicle Books LLC, 2009), 360.

You might like:
Apple-Mint Chutney
Guinness Mustard via Bon Appétit
Pat's Horseradish Sauce


Page Last Updated 2 May 2015

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