Pan-Seared Corned Beef with Parsley Cream Sauce

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• What exactly is corned beef?
• Ingredient tips for Corned Beef with Parsley Sauce
• Equipment needed
• Cooking tips and step-by-step instructions
• Pro tips
• Storage and reheating
• What to make with leftovers
• Frequently Asked Questions
• Corned Beef with Parsley Sauce (recipe)

Ingredient tips for Corned Beef with Parsley Sauce

This overview highlights key ingredients. Read the recipe instructions below for precise steps.

Corned beef brisket: Most store-bought briskets include a packet of pickling spices. Use those spices when cooking the brisket for traditional flavor.

Carrots: Peel and chop carrots into even, bite-size pieces so they cook uniformly and complement the meat.

Yellow onion: Onion adds depth to the cooking liquid and to the parsley sauce when a small amount is reserved for the sauce.

Cabbage: Choose a firm head with tightly packed leaves and quarter it for cooking alongside the brisket.

Whole milk: Use whole milk for the béchamel base of the parsley sauce to achieve a rich, creamy texture.

Flour: All-purpose flour thickens the sauce; cook it briefly with butter before adding milk to avoid a raw flour taste.

Unsalted butter: Use unsalted butter so you can control the final seasoning of the sauce.

Parsley: Flat-leaf parsley adds bright, herbaceous flavor. Chop both leaves and the tender parts of stems for extra flavor.

Mustard and nutmeg: A small amount of mustard adds a gentle tang to the sauce, while a pinch of nutmeg enhances the béchamel’s warmth.

Equipment needed

These are the tools I recommend and use for this recipe:

• Large Dutch oven or heavy pot
• Skimmer or large spoon for removing foam
• Aluminum foil
• Small saucepan for the sauce

Let’s start with the corned beef

• Place the corned beef into a large Dutch oven and add the spice packet that comes with the brisket.
• Add the peeled and chopped carrots and most of the chopped onion, then cover everything with water.
• Bring to a boil, skim off any gray foam that forms on the surface, then reduce the heat and simmer gently.
• Simmer, covered, for about 2½ hours or until the meat is tender.
• Add the cabbage for the final 5 minutes of cooking, then remove the cabbage and keep it covered to stay warm.
• Remove the brisket from the liquid, wrap it in foil, and let it rest. Reserve about ¾ cup of the cooking liquid for the sauce.

The parsley sauce is essentially a béchamel with chopped parsley for freshness. Keep the heat moderate and whisk continuously to ensure a smooth sauce.

• Melt butter in a small saucepan, add the reserved chopped onion and cook until translucent.
• Whisk in the flour and cook briefly to form a roux with a light, nutty aroma.
• Slowly add milk while whisking to prevent lumps. Add the reserved cooking liquid for extra flavor.
• Stir in minced parsley, a little mustard, and a pinch of nutmeg. Season with salt and pepper to taste.
• Cook, whisking constantly, until the sauce thickens. If it becomes too thick, thin it with a splash of the reserved cooking liquid or milk.
• Spoon the sauce over sliced corned beef and serve immediately.

Pro Tips

When making a roux, cook the butter and flour until the mixture develops a fragrant, slightly nutty aroma — this removes the raw flour taste and improves the sauce’s flavor. Keep your whisk moving when you add liquid, and use room-temperature milk to reduce lumps.

Related recipes to try

If you like this dish, you might also enjoy other beef or seafood recipes with bold sauces and simple sides.

Large Dutch oven, small saucepan, skimmer, and foil — nothing elaborate required.