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INGREDIENTS:
- 1 corned beef brisket, about 6 pounds
- 1 dozen peppercorns
- 1 bay leaf
- 1/4 cup brown sugar, firmly packed
- .
- Mustard Sauce:
- 1/4 cup butter
- 1/4 cup flour
- 3 tablespoons dry mustard
- 1 tablespoon sugar
- 2 teaspoons salt
- dash ground red pepper, optional
- 2 cups milk
- 2 eggs, beaten
- 1/4 cup vinegar
PREPARATION:
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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