Classic Corned Beef With Creamy Mustard Sauce - cooking recipe

Ingredients

1 (3 1/3 lb) beef brisket, trimmed
1/2 cup malt vinegar
2 tbsp brown sugar
4 None cloves
2 None bay leaves
6 None black peppercorns
-1 None Mustard Sauce
3 1/2 tbsp butter, chopped
2 tbsp flour
2/3 cup milk
1 tbsp whole-grain mustard
1 tbsp chopped fresh parsley leaves
None None steamed vegetables, to serve

Preparation

Place brisket in a large saucepan. Add enough water to cover then bring to a boil. Skim any fat from surface and discard. Add vinegar, sugar, cloves, bay leaves and peppercorns. Reduce heat to medium and simmer gently, partially covered, for 1 hour, or until meat is tender. Cover and set aside to cool in liquid. Reserve 1 cup cooking liquid.
To make the mustard sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk until smooth. Add brisket cooking liquid. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins. Stir in mustard and parsley. Season to taste.
Thinly slice corned beef. Drizzle sauce over top. Serve with steamed vegetables.