Traditional Corned Beef with Mustard Sauce and Vegetables

australianbeef.com.au

Jules Wrigley

1½ kg corned beef silverside, fat trimmed, rinsed

2 tbsp brown sugar

2 tbsp white wine vinegar

2 fresh bay leaves

6 cloves

12 whole black peppercorns

6 pickling onions, peeled

2 bunches baby carrots, trimmed, peeled

1 small red cabbage, cut into wedges

Steamed sugar snaps, to serve

subheading: Mustard sauce:

1 tbsp olive oil

50g butter, cubed

2 tbsp plain flour

¼ cup (60ml) pouring cream

2 tbsp wholegrain mustard

2 tbsp finely chopped chives

Directions at australianbeef.com.au

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