Corned Beef with Parsley Sauce

• 2 lb/1 kg corned beef, preferably bottom round (sometimes labeled silverside or brisket)
• 2 carrots, chopped
• 1 onion, chopped
• 2 tbsp butter
• 2 tbsp white flour
• 3/4 cup/175 ml milk
• 2 tsp minced fresh parsley
• 1/2 tsp English mustard
• Pinch of nutmeg
• Salt and pepper

1. Put the corned beef, carrots, and all but about 1 Tbsp of the onion into a large pot, cover with water, and bring to a boil over high heat.
2. Reduce the heat to medium-low, and skim the foam from the surface of the water.
3. Cover and simmer for about 2 1/2 hours, or until the corned beef is tender.
4. Remove from the liquid, wrap in foil, and set aside.
5. Reserve about 3/4 cup/175 ml of the cooking liquid.
6. Melt the butter in a small saucepan over medium heat.
7. Mince the reserved onion and add to the butter.
8. Cook for about 1 minute, then whisk in the flour and cook for about 1 minute more.
9. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth.
10. Cook 4 for 5 minutes more, whisking constantly, until the sauce thickens.
11. To serve, slice the corned beef and spoon the sauce over it.

beef, carrots, onion, butter, white flour, milk, fresh parsley, mustard, nutmeg, salt

Taken from www.cookstr.com/recipes/corned-beef-with-parsley-sauce (may not work)