Classic Corned Beef With Creamy Mustard Sauce

• 1 (3 1/3 lb) beef brisket, trimmed
• 1/2 cup malt vinegar
• 2 tbsp brown sugar
• 4 None cloves
• 2 None bay leaves
• 6 None black peppercorns
• -1 None Mustard Sauce
• 3 1/2 tbsp butter, chopped
• 2 tbsp flour
• 2/3 cup milk
• 1 tbsp whole-grain mustard
• 1 tbsp chopped fresh parsley leaves
• None None steamed vegetables, to serve

1. Place brisket in a large saucepan. Add enough water to cover then bring to a boil. Skim any fat from surface and discard. Add vinegar, sugar, cloves, bay leaves and peppercorns. Reduce heat to medium and simmer gently, partially covered, for 1 hour, or until meat is tender. Cover and set aside to cool in liquid. Reserve 1 cup cooking liquid.
2. To make the mustard sauce, melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in milk until smooth. Add brisket cooking liquid. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins. Stir in mustard and parsley. Season to taste.
3. Thinly slice corned beef. Drizzle sauce over top. Serve with steamed vegetables.

beef brisket, malt vinegar, brown sugar, cloves, bay leaves, black peppercorns, mustard sauce, butter, flour, milk, parsley, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/36660 (may not work)