Corned Beef and Parsnip Mash with Mustard and Cider Sauce
This is a traditional favourite and much enjoyed on St. Patrick’s Day.
- 1½ kg silverside or brisket corned beef
- 1 carrot
- 2 celery sticks
- 2 leeks
- 1 teasp. peppercorns
- 250ml dry cider
- Parsnip Mash
- ½ kg potatoes, peeled and chopped
- ½ kg parsnips, peeled and chopped
- 125ml mixture of milk and cream
- Knob of butter
- Salt and black pepper
- Irish Mustard and Cider Sauce
- 50g butter
- 25g flour
- 1 tablesp. mustard
- 250ml mixture cooking liquid and dry cider
- Dash of cream
- 2 tablesp. scallions (spring onions), chopped
- Place the joint in a large saucepan. Add the chopped vegetables, peppercorns and cider. Add enough water to cover the joint. Bring to the boil, then simmer for approx. 40 mins per ½ kg or until the meat is tender. Leave in the liquid until ready to serve.
- While the meat is cooking, place the potatoes and parsnips in a large pot. Cover with water. Season, bring to the boil, then simmer until both parsnips and potatoes are cooked. Drain well, then mash really well with the milk, cream and butter. Whip in the scallions, season well. Keep warm.
To make the sauce
- Melt the butter, stir in flour. Cook for a minute or two.
- Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and scallions and taste for seasoning.
- Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.