Corned beef

Step 1

Place meat in a large saucepan, add enough water to cover and bring to the boil. Drain. Wipe pan clean and return meat with onion, celery, carrot, garlic, bay leaves, peppercorns, 1 tsp salt and enough water to cover by 5cm. Simmer, partially covered, over medium heat for 2 hours or until meat is tender. Set aside.

Step 2

Strain the cooking liquid into a clean saucepan.

Step 3

Heat butter in a pan over low-medium heat. Stir in flour. Remove from heat. Gradually stir in 2 cups strained cooking liquid. Return to heat and stir until mixture boils and thickens. Add cream and bring to the boil. Add parsley and mustard.

Step 4

Slice meat. Serve with cooked vegetables and sauce.