(image via marthastewart.com)
So, I’m doing our corned beef in the slow-cooker, which is a great way to do it.
Usually I just put the packaged corned beef brisket (plus the seasoning packet) and some onions in the slow-cooker on low for about 8-10 hours. Then I add the potatoes and carrots and cook it for another couple of hours. The cabbage (because I can’t stand it–sorry, I can’t) goes in after I’ve taken out my portion. :)
Yesterday, my husband’s Aunt Khali gave me a recipe for a creamy parsley sauce that they made for their Irish dinner on Sunday night. I’m also going to make that. She says “it made the dinner.” It comes from her dear friend, Liesa.
Liesa’s Parsley Sauce
4 Tbsp. butter
1/4 cup flour
1 cup (or more) milk
1 cup fresh parsley, chopped
salt, to taste
Melt the butter in a saucepan. After it starts foaming, add the flour. Stir and cook for about a minute. Slowly whisk in the milk. Simmer for a few minutes. Remove from heat and add salt, pepper, and parsley. Serve warm over corned beef.
white pepper, to taste.