Corned Beef and Parsnip Mash with Mustard Cider Sauce
11/2 kg silverside or brisket corned beef
2 celery sticks
1 tsp. peppercorns
250 ml dry cider
1/2 kg potatoes, peeled/ chopped
1/2 kg parsnips, peeled/ chopped
125 ml mixture of milk and cream
Knob of butter
2 tbsp. spring onions, chopped
Salt and black pepper
Irish Mustard and Cider Sauce
50 g Kerrygold Original Irish Butter
25 g flour
1 tbsp. mustard
250 ml mixture cooking liquid and dry cider
Dash of cream
This is a traditional favourite and much enjoyed on St. Patrick's Day.
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 min. per 1/2 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 spring onions, and 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, and then simmer for 3-4 minutes. Stir in the cream and taste for seasoning.
Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.