Corned Beef, Cabbage And White Onion Sauce - cooking recipe

Ingredients

5 lbs corned beef
1 None bay leaf
1 tbsp brown sugar
None None black peppercorns
8-10 None potatoes, peeled and washed
5 None carrots, peeled and sliced
1/2 head cabbage, sliced finely
None None butter
None None salt and pepper
1-2 None white onions, diced
1 tbsp butter
1 tbsp flour
1/2 cup milk

Preparation

In a large, deep saucepan cover corned beef with cold water and add bay leaf, sugar and peppercorns. Bring to a boil then simmer for 1 hour 30 mins, until tender. Skim surface if scum appears.
Add potatoes 20 mins before beef is cooked. When beef is ready, remove and leave to rest for 15 mins. In same water as potatoes add carrots and cook for 10 mins. Lastly add cabbage and cook for 5-6 mins.
Meanwhile, boil onions in a small saucepan, half filled with water. When onions are translucent (but not mushy) drain and reserve liquid.
Melt butter in saucepan and stir in flour until combined. Cook, stirring so it doesn't burn. Add milk slowly, stirring with a wooden spoon, to make a smooth, lump-free sauce. Return onions to sauce and cook for a few more minutes, thinning with reserved onion water, if necessary. Season and serve immediately.
Drain vegetables and serve with sliced corned beef, topped with hot onion sauce.