Clodagh Mckenna – Clodagh’s Suppers: Corned Beef with Smashed Turnips & Parsley Sauce

Delve into the heartwarming realm of traditional Irish cuisine with Clodagh McKenna's Corned Beef with Smashed Turnips & Parsley Sauce, a dish that transports you to the cozy ambiance of Ireland with every bite. This recipe, featured in Clodagh McKenna's book, "Clodagh’s Suppers," is a testament to the comfort and joy that Irish food brings, especially during the colder months.

Brief Description of the Recipe

This dish is a classic Irish comfort food that combines tender, salt-cured silverside beef with buttery smashed turnips, all brought together with a creamy, peppery parsley sauce. The corned beef is slowly simmered to perfection, ensuring a melt-in-the-mouth experience, while the turnips provide a sweet, earthy counterbalance. The parsley sauce, with its hints of nutmeg and mustard, adds a final layer of warmth and complexity to the dish.

Cultural or Historical Context

Corned beef, though often associated with Irish-American cuisine, has deep roots in Ireland's culinary traditions. It's a dish that speaks to the heart of Irish comfort cooking, where simplicity and depth of flavor are key. Clodagh McKenna brings this tradition into the modern kitchen, offering a recipe that is both authentic and accessible, and perfect for those seeking to celebrate Irish heritage through food.

Ingredients List

• Salt-cured silverside beef joint (1kg)
• Turnips, peeled and chopped (400g)
• Butter (75g, divided for turnips and sauce)
• Onion, finely diced (1 medium, divided for beef and sauce)
• Bay leaves (2)
• Plain flour (2 tablespoons)
• Milk (200ml)
• Freshly chopped curly parsley (2 tablespoons)
• English mustard (1 teaspoon)
• Freshly grated nutmeg (a pinch)
• Sea salt and freshly ground black pepper (to taste)

Preparation Instructions

1. Begin by boiling the beef with bay leaves and onion, then simmering until tender.
2. Smash cooked turnips with butter, seasoning to taste.
3. For the parsley sauce, start with melted butter, add onions, then flour, and gradually incorporate the beef's cooking liquid and milk, finishing with parsley, mustard, nutmeg, salt, and pepper.
4. Serve by slicing the beef and accompanying it with the smashed turnips and parsley sauce poured over.

Storage and Reheating

To store, place the leftovers in an airtight container in the refrigerator. When ready to enjoy again, gently reheat the beef and turnips in a covered pan over low heat, adding a splash of water if necessary to prevent drying out. The parsley sauce may be reheated separately in a saucepan over low heat, stirring continuously until warm.

Nutritional Information

This dish offers a good balance of protein from the beef, vitamins, and minerals from the turnips, and a moderate amount of fats from the butter. For detailed nutritional values, consider the individual ingredients and their quantities.

Frequently Asked Questions

• Can I use a different cut of beef? Salt-cured silverside is traditional, but other cuts suitable for long, slow cooking can also work.
• Can the dish be made ahead? Yes, it reheats well, making it perfect for preparing in advance.

Original recipe attributed to Clodagh McKenna, as featured in "Clodagh’s Suppers: Suppers to celebrate the seasons" by Clodagh McKenna, published by Kyle Books.

This dish, emblematic of Irish comfort food, is perfect for anyone looking to delve into the warmth of Ireland's culinary heritage, offering a delicious way to bring a piece of Ireland into your home.

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