Corned Beef With Tangy Mustard Sauce

Place corned beef in a kettle; cover with water and add peppercorns and bay leaf. Simmer for about 3 1/2 hours, until tender. Place meat, fat side up, on a rack in broiler pan. Sprinkle brown sugar over the meat. Broil about 4 to 5 inches from heat until sugar bubbles. Slice meat and serve with the mustard sauce.
Serves 12 to 18.

Mustard sauce: In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 1 tablespoon sugar, the salt, and red pepper. Cook, stirring, just until bubbly. Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute. Add about /2 cup of the hot mixture to the beaten eggs, then quickly stir egg mixture back into the hot mixture in saucepan. Cook over medium heat, stirring constantly, for 1 minute longer. Remove from heat and stir in the 1/4 cup vinegar. Serve warm with corned beef.
Makes about 2 1/2 cups of sauce.

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Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
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