Ingredients1 piece corned beef 6 cloves 6 juniper berries 6 whole peppercorns 1 bay leaf 1 bouquet garni Creamy Mustard Sauce 50g butter 50g flour 600ml chicken stock made with 2 Kallo stock cubes 1 tsp English mustard 125ml cream Salt and pepper
Types of Dishes
Vegetarian
Cooking appliance
Steam oven
Flavour
Savoury
Type of ingredient
Meat
Meat: Beef
Event Recipes
Irish
Preparation1. Place the corned beef in a solid tray in the steam or combi oven. Pour just enough water into the tray to cover the bottom. Place cloves, juniper berries, peppercorns, bay leaf and bouquet garni in the water. Steam on 100% steam for 30 minutes per 500g. Leave to rest for 5 minutes before carving. Discard liquid and aromatics. 2. To make the sauce, melt the butter in a pot on the induction hob. Add the flour and cook out to make a roux. Gradually add the stock and stir constantly to dissolve lumps. Add the mustard and cream and stir well. Season with salt and pepper.