Corned beef with mustard sauce

Ingredients

• 1.5 kg corned beef
• 2 dried bay leaves (optional)
• 10 black peppercorns
• 1 large onion, quartered
• 2 large carrots, quartered
• ¼ cup (60 ml) white vinegar (or malt)
• 2 tbsp brown sugar
• Steamed green beans, mashed potatoes, roughly chopped flat-leaf parsley, to serve (see Note)

For the mustard sauce

• 100 g butter, softened
• 2 tbsp plain flour
• 2 cups (500 ml) milk
• 1 tbsp Dijon mustard

For the mashed potato

• 4 potatoes, peeled and roughly chopped
• 50 g butter
• 150 ml milk
• Salt and black pepper

Instructions

1. In a large, heavy-based saucepan, combine the beef, bay leaves, peppercorns, onion, carrot, vinegar and sugar, then enough water to cover the beef. Bring to a boil, then reduce the heat and simmer, covered, for about 2 hours, or until the beef is tender. Remove from the heat and allow the beef to cool in the liquid for 1 hour.
2. Remove the beef from the pan, and discard the liquid. Wrap the beef in foil and allow to stand for 20 minutes, before serving.
3. To make the mashed potato, cook potatoes until tender, and drain. Mash with butter and milk, season to taste.
4. To make the mustard sauce, in a small saucepan melt the butter. Add the flour and cook, stirring, until the roux bubbles. Gradually whisk in the milk and cook until the sauce comes to a boil and thickens. Remove from the heat and whisk in the mustard.
5. Slice the corned beef and serve with the mustard sauce, green beans and mashed potatoes. Sprinkle with the parsley and serve.

Photography by Jiwon Kim.

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