1.5kg corned beef (silverside)
2 Tbsp sugar
½ cup brown vinegar
A handful of whole cloves and black peppercorns
1 or 2 Bay Leaves
Your favourite steamed vegetables.
1 Tbsp margarine
2 teaspoons Dijon mustard
1 Tbsp plain flour - I use wheat free flour
3/4 cup (190ml) milk
juice from the pot to make up liquid in the sauce (approx ½ cup)
Place the meat in a large saucepan and fill with water to cover the meat. Add in your sugar, vinegar, cloves, peppercorns and bay leaves.
Bring the pot to the boil then cover and simmer for 4 hours.
Once cooked, take the meat out and scrape off any fat, while it's still hot. Slice and serve with the steamed vegies you prepared.
To make the sauce; melt the margarine and then add the flour to make a thick paste.
Stir in the mustard, then keep adding milk to you get the consistency you want. I keep it a little thick and then start adding the juices from the pan, along with the cooked cloves and peppercorns from the pan to get a nice thin sauce. This adds way more flavour than just adding the mustard.