Corned Beef with Parsley Sauce

Let's not let this dish go out of fashion!

Ah, remember getting home from school and smelling the aroma of beef and vinegar which is unmistakably Corned Beef, yum.

This isn’t a dish we can get wrong, it can become as tough as an old boot and practically inedible if cooked too quickly, and you can easily wind up with hash if cooked for too long.

Don't be fooled into thinking that because it's beef, better cook on high pressure, this dish suits a medium pressure setting.

If you haven’t got all day the pressure cooker takes out all of the guess work with pressure control and a one hour cook time.

Please remember you will have a better result by slow releasing the pressure and steam from the cooker, that is let the cooker release its pressure in its own time.

Silver-side also benefits from cooling in its cooking liquid.

You have already saved up to 5 hours so there's no need to rush it at the end to risk the meat seizing up by bringing the temperature down too quickly.

Pressure Cooker Corned Beef

Ingredients

1 kg Corned Silver-side or Brisket

1 Onion, halved

1 Large Celery Stalk, roughly chopped

1 Large Carrot unpeeled, roughly chopped

2 Bay Leaves

1 tsp Black Pepper Corns

1 tsp Mustard Seeds

¼ tsp Ground Cloves

¼ Cup Brown Vinegar

¼ Cup Brown Sugar

Method

Soak your joint for an hour in cold water prior to cooking then rinse.
Place onion, carrot & celery into the pressure cooker and place the rinsed silver-side on top.
Sprinkle the meat with spices, followed by the bay leaves, vinegar & sugar.
Cover with cold water to just cover the meat.
Cook 90 minutes on high pressure.
Allow to slow release and cool in the cooking water.

Parsley Sauce

Ingredients

1 tbs Unsalted Butter

1 tbs Plain Flour

2 cups of Skim Milk

1 Bay leaf

1/2 Onion

6 Pepper Corns

1/2 tsp Dijon Mustard

1 tsp Worcestershire Sauce

1/4 cup freshly chopped Parsley

Method

Put the onion, bay leaf & pepper corns in the milk, warm in the microwave then strain the milk
In a medium saucepan melt the butter
Add the flour to the butter and cook stirring until the mixture forms a ball and cook until you can smell the flour
Turn off the heat
Add a little milk to the pan and whisk well, keep adding the milk in small amounts whisking well after each addition. When half the milk has been added you may add half the remaining, whisk then add the remaining.
Add the mustard, Worcestershire sauce and parsley
Heat on medium high, whisking constantly until the sauce thickens