Corned Beef

prep time:: 15 minutes
cook time:: 2 hours
total time:: 2 hours 15 minutes

Serves 4

Rachel Lehmann

ingredients

1kg piece corned beef
2 tblsp vinegar
1 tblsp brown sugar
4 cloves
2 bay leaves

Sauce

30g butter
1 tblsp oil
1 onion, finely chopped
2 tblsp plain flour
2 tsps Dijon mustard
1 1/2 cups milk
1/2 cup cream
1/4 cup chopped fresh parsley
seasonings to taste

directions

1
Place corned beef into a large saucepan with vinegar, brown sugar, bay leaves and cloves. Pour in enough water to cover meat completely. Bring slowly to the boil. Reduce heat and simmer gently, covered for 1.5 to 2 hours or until a fork inserted into the meat comes our easily. Remove saucepan from heat and allow meat to cool in liquid.
2
Slice corned beef and arrange on serving plates. Top with sauce. Accompany with mashed potatoes and other vegetables of choice. Tip: Try adding some cooked cabbage into your mashed potatoes for something different.

Sauce Preparation

Prepare sauce: Heat butter and oil in a medium saucepan. Saute onion over medium heat for 3 minutes or until tender. Stir in flour and mustard. Cook, stirring for 1 minute. Remove from heat. Gradually blend in the combined milk and cream. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Blend in parsley and seasonings.

Source: Rachel