Corned Beef and Parsnip Mash with Mustard and Cider Sauce

Classic flavour combinations that make your mash the star of the show.

  • Preparation Time20 mins
  • Cooking Time120 mins
  • Serves4
  • DifficultyEasy

For the beef

1/2 kg silverside or brisket corned beef
2 celery sticks
2 leeks
1 carrot
1 tsp peppercorns
250ml dry cider

For the parsnip mash

1/2 kg potatoes, peeled and chopped
1/2 kg parsnips, peeled and chopped
Knob of butter
Salt and black pepper
125ml mixture of milk and cream

For the Irish mustard and cider sauce

50g butter
25g flour
1 tbsp mustard
250ml mixture cooking liquid and dry cider
Dash of cream
2 tbsp spring onions, chopped

1. 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 mins per 1/2 kg or until the meat is tender. Leave in the liquid until ready to serve.

2. 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 scallions, season well. Keep warm.

3. Meanwhile, melt the butter in a separate pan and stir in flour. Cook for a minute or two. Add mustard, whisk in the cooking liquid and cider. Bring to the boil, then simmer for 3-4 minutes. Stir in the cream and spring onions and taste for seasoning.

4. Serve the corned beef sliced with the parsnip mash, sauce and buttery cabbage.

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