Corned Beef with Mustard Sauce

Ingredients:

• 1.5kg corned beef silverside
• 2 litres (8 cups) boiling water
• 3 large chicken stock cubes
• 1 onion, coarsely chopped
• ¼ cup malt vinegar
• 2 tablespoons brown sugar
• 4 cloves garlic, sliced
• 1 tablespoon mustard seeds
• 5 whole black peppercorns
• 2 dried bay leaves
• 500g chat (baby) potatoes
• 400g dutch (baby) carrots, trimmed
• 200g green beans, trimmed
• Mustard Sauce (recipe, right), to serve

Preparation :

1 Place beef in a large heavy-based saucepan. Add the boiling water, crumbled stock cubes, onion, vinegar, sugar, garlic,mustard seeds, peppercorns and bay leaves. Bring to the boil. Reduce heat to low.
Simmer, covered, for 1½ hours.
2 Add potatoes; simmer, covered, for 20 minutes or until potatoes are almost tender. Add carrots; simmer for 5 minutes or until tender. Add green beans; simmer for a further 2 minutes or until tender. Remove from heat. Drain beef and vegetables from cooking liquid.
3 Slice beef. Serve with vegetables and


Mustard Sauce
Makes 2 cups Prep 5 minutes

• ½ quantity Basic Bechamel Sauce 
• 2 tablespoons whole grain mustard

Whisk hot Basic Bechamel Sauce with mustard in a jug.