SERVES 4

We came across this recipe at the Farmgate Café in Cork's English Market while researching our "Ireland from Farm to Fork" story. Ask your butcher for corned beef made with the "silverside" of the round.

FOR THE CORNED BEEF:
2 lbs. "silverside" corned beef
2 carrots, trimmed, peeled, and chopped
1 large onion, peeled and chopped

FOR THE CHAMP:
1 3⁄4 lbs. (about 3) yukon gold potatoes, peeled
1⁄2 cup milk
3 scallions, trimmed and sliced
4 tbsp. butter
Salt and freshly ground black pepper

FOR THE CARROTS AND PARSNIPS:
5 carrots, peeled, trimmed, and chopped
3 parsnips (about 1⁄2 lb.), peeled, trimmed, and
   chopped
Salt
2 tbsp. butter
Freshly ground black pepper
1⁄2 tsp. chopped fresh parsley

FOR THE BROCCOLI:
Salt
1 head broccoli, trimmed and cut into 4"-long spears
2 tbsp. butter
Freshly ground black pepper

FOR THE PARSLEY SAUCE:
2 tbsp. butter
2 tsp. finely chopped yellow onion
2 tbsp. flour
3⁄4 cup milk
1 tsp. chopped fresh parsley
1⁄2 tsp. english mustard
Pinch freshly grated nutmeg
Salt and freshly ground black pepper

1. For the corned beef: Put beef, carrots, and onions into a large pot, cover with water, and bring to a boil over high heat. Reduce heat to medium-low, skim foam, cover, and simmer until tender, about 2 1/2 hours. Reserve 3/4 cup of the cooking liquid.

2. For the champ: Put potatoes into a steamer basket set over a large pot of boiling water, cover, and steam over medium heat until tender, 1 hour. Put milk, scallions, and butter into a small pot and simmer over medium heat until scallions have softened, about 1 minute. Mash potatoes and milk mixture in a bowl with a potato masher until fluffy. Season with salt and pepper.

3. For the carrots and parsnips: Put carrots and parsnips into a medium pot, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until carrots and parsnips are tender, 30–35 minutes. Drain, transfer to a bowl, and mash with butter and parsley. Season to taste with salt and pepper and set aside.

4. For the broccoli: Bring a large pot of salted to water to a boil over high heat. Blanch broccoli spears in batches until just tender, 3–5 minutes, transferring as done to an ice bath to let cool. Drain well and set aside.

5. For the parsley sauce: Melt butter in a small saucepan over medium heat. Add onions and cook until just softened, about 1 minute. Whisk in flour and cook until light golden, about 1 minute. Whisk in reserved beef cooking liquid, milk, parsley, mustard, and nutmeg and whisk until smooth. Season to taste with salt and pepper and cook, whisking, until thickened, 4–5 minutes.

6. Reheat champ and carrots and parsnips in separate pots. Melt butter in a large skillet, add broccoli, and heat through, then season. Slice corned beef and serve with parsley sauce, champ, carrots and parsnips, and broccoli.