Corned Beef With Dijon Mustard Sauce

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This is a recipe that can feed many mouths and not break the bank. It’s a great dish to prepare when you are entertaining in Winter. Serves 6-8

Ingredients 2kg piece corned beef 1  large onion, sliced into quarters 2  carrots, sliced lengthways 2  bay leaves 2 tsp brown sugar 2 tbsp Golden Syrup 4  whole cloves (Press one into each onion quarter) 1 tsp  black peppercorns 2 cups chicken stock (500ml) 2 slices of preserved lemons (optional) Sauce 1 tbsp butter 2 tsp Dijon mustard 1 tbsp plain flour or Gluten free general flour mix 3/4 cup 190ml milk ½ cup juices from the cooking corned beef

Method:
To start, rinse the corned beef under cold running water to remove any of the juices
that it comes with then place the Corned Beef in your Newwave cooker.

Arrange the onion pieces, carrots, bay leaf down the sides of the meat. Sprinkle
the brown sugar and peppercorns over the meat.  Add the chicken stock, preserved
lemon slices if you are using them and top with cold water to cover the meat. Place
the lid on and Select the slow cooker option, close the lid, lock and make sure it is
set to Airtight. Set the timer to 8 hours, press the start button and cook for 8 hours.
After 8 hours the cooker will switch off the slow cooking option and will automatically
go to the “Keep Warm” option.

Dijon Mustard Sauce

This can be prepared in the last 30 minutes that the Corned Beef is cooking. I
prepare my sauce as the vegetables are cooking that will accompany the corned
beef.


Making the sauce

Melt the margarine or butter over a medium and then add the flour to make a thick
paste, take care not to burn the past at this stage.
Then add the mustard, mix in and start to add the milk slowly stirring till you get a
thick consistency. Then slowly add the cooking juices till you achieve your desired
finish. I don’t like my sauce to be too thick and adding the cooking juices helps to
create a wonderful sauce to cover the corned beef with.