Recipe: Corned beef with parsley sauce
CORNED BEEF WITH PARSLEY SAUCE
Pop the silverside (girello) in a pot and cover with water.
Bring to the boil and then drain.
Pop the girello back in the pot with bay leaves, shallot (cut in half with skin on).
Add chopped carrot, celery and peppercorns.
Cover with water, a splash of white wine vinegar and a little white wine.
Cook for 2-2.5 hours and then allow to cool in the liquid.
Blanch flat leaf parsley in salted boiling water.
Drain and dry – blend the parsley into a paste and combine with creme fraiche, dijon mustard, horseradish and a sensible pinch of salt.
Serve with fresh bread and relish.