INGREDIENTS

INSTRUCTIONS

Put the corned beef into a large saucepan and cover with water. Bring
to the boil slowly, then drain away water. Barely cover with fresh
cold water. Add vinegar, brown sugar, peppercorns, cloves and
bayleaf. Bring to the boil then reduce to a very slow simmer. Cover
loosely and keep the water at this gentle simmer for about 2 to 2 1/2
hours. Add peeled whole carrots and potatoes during the last 20
minutes. Remove meat and vegetables from the pot. Put vegetables into
a vegetable dish, sprinkle with roughly chopped parsley and serve
with the sliced corned meat and Parsley and Caper Sauce. Serves 6
PARSLEY and CAPER SAUCE:
Melt 2 level tablespoons of butter in a small saucepan. Stir in 2
level tablespoons of plain flour to make a roux then lower heat and
cook for one minute. Add 2 cups of milk and stir until the sauce
boils and thickens. Beat well until smooth then season with salt and
pepper. Add 2 tablespoons of capers and 1 tablespoon of chopped fresh
parsley. Season to taste with salt, pepper and a tiny pinch sugar.
Thin the sauce with extra milk if necessary.
  MUSTARD SAUCE:
Omit parsley and capers and add 2 tablespoons of seeded mustard and a
teaspoon of horseradish relish.
Converted by MC_Buster.
Per serving: 15 Calories (kcal); trace Total Fat; (8% calories from
fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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