Corn Beef with Mustard Sauce
Place the corned beef taken out of the bag into a large saucepan of water
Add 1 to 2 Tablespoons (serving spoons) Malt Vinegar (optional)
I do not use the Pepper seeds which come with the meat..
Bring to boil, then turn down heat and simmer until cooked
1 - 2 eggs beaten (depending on how many family/company)
1 cup of the water stock from the meat
1/4 cup Malt Vinegar (Heinz makes it)
1 dessert spoon dry mustard
or 1/8 - 1/4 cup of liquid mustard
Mix together and set on the stove and bring gently to the boil and let thicken and it is ready to serve.
Teaspoon (smallest) Dessert spoon (middle sized) Tablespoon (largest)
Amanda Martin-Shaver ©