Corned Beef with Parsley Sauce (Irish)

This classic presentation of one of Ireland's most emblematic meats is served by Kay Harte at her indispensable Farmgate Café, overlooking the daily bustle at the English Market in Cork. Harte's parsley sauce is more subtle than Theodora FitzGibbon's version, but the latter may also be used for this dish. Serve with simply steamed cabbage, if you like, or with Champ, Colcannon, Carrot and Parsnip Mash, Glazed Carrots, Broccoli in Butter, and/or any other vegetable you favour.

2 lbs corned beef, preferably bottom round, sometimes labeled "silverside" or brisket (1 kg)
2 carrots, chopped
1 onion, chopped
2 Tbsp. butter
2 Tbsp. all-purpose flour, unbleached
¾ cup milk (175 mL)
2 tsp. fresh parsley, minced
½ tsp. English mustard
1 pinch ground nutmeg
sea salt
black pepper, freshly ground

Put the corned beef, carrots, and all but about 1 Tbsp. of the onion into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium Low, and skim the foam from the surface of the water. Cover and simmer for about 2½ hours, or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about ¾ cup (175 mL) of the cooking liquid.

Melt the butter in a small saucepan over medium heat. Mince the reserved onion and add to the butter. Cook for about 1 minute, then whisk in the flour and cook for about 1 minute more. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth. Cook for 4-5 minutes more, whisking constantly, until the sauce thickens.

To serve, slice the corned beef and spoon the sauce over it.

Makes 4 servings.