Corned Beef with Bechamel Sauce

Ingredients

• 1.5kg Corned Beef
• 2 Tablespoons Mild English Mustard
• 1 Brown Onion, peeled and cut into quarters
• 1 Glove Garlic, peeled and crush (with side of knife)
• 5 Bay Leaves
• 2 teaspoons Salt
• Pinch of Pepper
• 1.5 – 2 Litres of Water (enough to conver half the corn beef)
• 250ml Bechamel Sauce (Recipe Here)

Method

1. Spread mustard on top of the corn beef.
2. Add water, salt, pepper, bay leaves, garlic and onion into a large pot and turn onto a low – medium heat.
3. After salt has dissolved (this usually takes 2 – 3 minutes) add the corn beef into the water with the mustard facing up.
4. Cook on a slow simmer for 45 minutes, then turn over and cook for a further 45 minutes.
5. Serve with mash potatoes, steam vegetables and topped with bechamel sauce (Recipe Here)