Corned beef with smashed turnips and parsley sauce
1kg salt-cured silverside beef joint 2 bay leaves
1 onion, chopped heat and simmer for 20 minutes or until tender.
Drain the turnips and return to the pan. Add the butter and season with salt and pepper. Smash the turnips roughly using a potato masher.
To make the parsley sauce, melt the butter in a saucepan over a medium heat. Stir in the onion and cook for a minute, then stir in the flour and cook, stirring, for about a further minute. Add the remaining reserved beef cooking liquid, the milk, parsley, mustard and nutmeg, and season with salt and pepper, whisking until you have a smooth consistency. Cook for another three minutes, whisking constantly, until the sauce thickens.
To serve, slice the beef against the grain on to a warmed platter and spoon the smashed turnips alongside. Pour the parsley sauce into a warmed jug and then over the meat when you are ready to serve.