Corned Beef With Mashed Potatoes And Cauliflower - cooking recipe

Ingredients

3 1/3 lb piece corned beef
2 None small yellow onions, thinly sliced
1 None medium carrot, chopped
1/4 cup balsamic vinegar
8 None whole cloves
2 tbsp brown sugar
1 lb potatoes, cut into 1 inch pieces
1 lb cauliflower, cut into florets
2 tbsp butter
1/3 cup heavy cream
2 tbsp cornstarch
1/2 cup milk
1/2 tbsp wholegrain mustard
2 tbsp flat leaf parsley, finely chopped
None None Steamed green beans, to serve

Preparation

Place corned beef, onion, carrot, vinegar, cloves and sugar in large, heavy-based saucepan. Cover with cold water. Bring to a boil. Reduce heat; cover partially. Simmer for 1 hour 30 mins; skim surface occasionally with a large spoon to remove fat.
Meanwhile, place potato and cauliflower in a steamer basket over simmering water. Steam for 10-12 mins, or until tender, then drain. Transfer to a heatproof bowl. Add butter and cream; mash until almost smooth. Season to taste.
To make sauce, place cornstarch in a small saucepan and gradually whisk in milk. Cook and stir over moderate heat until mixture boils and thickens. Remove from heat; stir in mustard and parsley. Season to taste.
Let corned beef rest for 10 mins before slicing thinly. Spoon mashed potatoes and cauliflower onto serving plates. Top with slices of corned beef and drizzle with sauce. Serve with beans.