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Corn Beef and White Sauce


1 piece of corn beef (brisket)
2 bay leaves,
2 tablespoon brown sugar,
10 whole cloves,
1/2 cup brown vinegar,
enough water to cover meat,
1 small onion (diced),
2 tablespoon flour,
1 1/2 tablespoon butter,
1 chicken stock cube,
1-1 1/2 cups milk.

Place corn beef in a large saucepan,cover with water, add bay leaves, sugar, cloves and vinegar, cover and bring to boil. Once it is boiling, reduce heat to a simmer for 1- 1 1/2 hours.

White sauce:
Melt butter in a small saucepan, add onion and sauté till clear, add flour and simmer for 2 minutes. Add milk gradually (stirring constantly), add crumbled stock cube, and let simmer (stirring occasionally).

Slice meat and pour sauce over..... mashed potato, carrots and beans or peas, goes great with this meal !




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.