The heat from the mustard sauce cuts through the gorgeous pink richness of the corned beef for a wholesome and moreish meal. Serve alongside a creamy potato bake, green beans and broccoli for a well-balanced meal.
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1.Melt the butter in a small saucepan. Add the flour; cook, stirring, for about 1 minute. Gradually stir in the milk; cook stirring, until the sauce boils and thickens. Stir in the mustard. Season to taste with salt and freshly ground black pepper.
2.Serve the warm corned beef with mustard sauce, boiled potatoes and snow peas, if desired.
To reheat cooked corned beef in the oven, place slices of corned beef in a baking tray, drizzle with olive oil, cover with foil, and bake at 180 degrees for 15 minutes, or until heated through. To reheat cooked corned beef in the microwave, drizzle slices of beef with olive oil and cover with plastic wrap. Heat in 30 second bursts, or until warmed.