Camping recipes: Corned Beef and Mustard Sauce
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Time to read 0 min
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Time to read 0 min
INGREDIENTS
SAUCE
METHOD
To a large pot add the meat, cloves, vinegar, sugar, peppercorns, and bay leaves and cover with water.
Bring the pot to the boil and skim any floating residue before turning down to a simmer. Cook for two to three hours. Remove the meat and allow to cool for 15 minutes prior to slicing.
Serve with steamed vegetables and mustard sauce.
TO MAKE THE SAUCE
Whisk egg and sugar together.
Mix this with vinegar and vegetable water.
Add mustard and flour and mix well. Add salt and pepper to taste.
Stir together over a low heat until it thickens - don't overcook or put on too high a heat.