Silverside of Corned Beef on a Leek Champ & Cabbage with a Parsley Sauce

Richard and Duncan Blair from Blair’s Inn, one of Blarney’s most renowned eateries, are well known for their sumptuous and flavoursome dishes. Try their simple recipe for a tasty silverside of corned beef with top notch accompaniments. This is the perfect comfort food to warm you up when those evenings get cooler.

Serves: 6 people


  • 2kg silverside corned beef

For the cabbage

  • 500g cabbage
  • 30g butter
  • Salt
  • Freshly ground pepper

For the leek champ

  • 1 tbsp Donegal rapeseed oil
  • 1kg rooster potatoes peeled and cut in half
  • 2 medium-sized leeks
  • 120ml warm milk
  • 120g Kerrygold butter
  • Salt
  • Freshly ground pepper

For the parsley sauce

  • 45g butter
  • 80g plain flour
  • 500ml milk
  • 60g parley, finely chopped
  • Salt
  • Freshly ground pepper

Cooking Instructions

  • Rinse the corned beef under a tap. Then place in a bowl of cold-water overnight to remove any excess salt.
  • Transfer the meat to a pot of fresh water and bring to a simmer, being careful not to boil. The corned beef should be cooked after two hours. Check with a skewer. If it goes in easy it’s ready. Take the pot off the heat and allow to rest in the pot of water for at least twenty minutes. This will make it easier to carve.
  • Cook the potatoes in simmering water for about 15 minutes, or until cooked through. Drain, cover and set aside.
  • Meanwhile, pour a tablespoon of rapeseed oil into another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
  • Place the milk on a low heat with the cloved onion (1 whole onion studded with cloves). Bring to the boil, remove from the heat and leave to rest.
  • In a heavy-bottomed pan melt the butter on a low heat, when melted add the flour and cook gently for 2 mins stirring constantly.  Slowly add the warm milk, a little at a time, stirring continuously until the sauce acquires a smooth texture – the sauce should be smooth and glossy. Season to taste with salt and pepper, and cook on a low heat, stirring occasionally, for 5 minutes.  Stir in a few sprigs of chopped parsley.
  • Now the cabbage. Steam for about eight to ten minutes. Be careful not to overcook it. We want it to have good colour and a bit of a bite. Toss in butter and season to taste.
  • Place the cabbage and champ in the centre of plate, place two slices of corned beef on top. Ladle the parsley sauce over it and garnish with parsley.

We think you’ll agree-this recipe is delicious!

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You can order your meat for in store collection here, or we offer free delivery on orders over €100.

With Ó Crualaoí foods and Blairs Inn’s recipes, you’ll definitely taste the difference!

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