- 1 onion, studded with 6 cloves
- 1 stalk celery, coarsely chopped, leaves included
- Bunch of any herbs you have thyme, oregano parsley
- 1 carrot, coarsely chopped
- 1 bulb garlic, halved
- 2 bay leaves
- 1 tsp. black peppercorns
- 25g butter
- 25g corn flour
- 1/4 cup (60ml) pouring cream
- 1/3 cup chopped flat-leaf parsley
- 1 1/2 tbsp. wholegrain mustard
Place meat in a large saucepan with studded onion, celery, carrot, garlic, bay leaves, peppercorns, herbs and enough water to cover by 5cm. Simmer, partially covered, over medium heat for 2 hours or until meat is tender.
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. Remove meat from cooking liquid and slice. Serve with vegetables and sauce.
Store unused corned beef in the liquid in the fridge and either heat or serve cold.