sauce pan or casserole beef & water: boil-skim add 1onion & 2 bay leaves & 1tsp black pepper corns 1/4cup vinegar &1/4 cup brown sugar Add potatoes and carrots. simmer: 1hour-2 hours (40 mins /500g)
parsley sauce 2 tbsp butter: melt 2 tbsp plain flour: mix 400ml milk 200ml corned beef stock 1tsp whole grain mustard nutmeg & season finely chopped parsley