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George Seper/Alexia Biggs
Corned beef with parsley sauce

Corned beef with parsley sauce

Monday, May 11, 2009
The Australian Women’s Weekly The Country Table
Place beef, bay leaves, peppercorns, onion, carrot, vinegar and half of the sugar in large saucepan. Add enough water to just cover beef; simmer, covered, about 2 hours or until beef is tender. Cool beef 1 hour in liquid in pan. Remove beef from pan; discard liquid. Sprinkle sheet of foil with remaining sugar, wrap beef in foil; stand 20 minutes before serving. Make parsley sauce. Serve sliced corned beef with parsley sauce. Parsley sauce Melt butter in small saucepan, add flour; cook, stirring, until bubbling. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese, parsley and mustard.
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