Corned beef with mustard sauce

1.Place beef in a large stock pot or flameproof casserole dish. Add stock and enough cold water to completely cover beef. Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves. Bring to boil on high heat. Reduce heat to low. Cover and simmer for 1 hr 30 mins.

2.Add potatoes and cook for 20 mins, until potatoes are almost tender. Add carrots and cook for 5 mins, until carrots are just tender. Add green beans and cook for a further 2 mins, until beans are just tender. Remove from heat. Reserve 3/4 cup cooking liquid. Strain.

3.Remove vegetables from cooking liquid, reserving liquid if you like. Drain on paper towel. Remove corned beef and slice. Serve corned beef with vegetables and mustard sauce.

4.Melt butter in a small saucepan on medium heat. Add flour and cook, stirring, for 1-2 mins until well combined.

5.Slowly add reserved, strained cooking liquid, 1/4 cup at a time, stirring constantly until combined and smooth (you may need a little extra cooking liquid if too thick).

6.Remove from heat and gradually add milk, V4 cup at a time. Add mustard and stir to combine. Stir on medium heat for 5 mins, until sauce boils and thickens.