Place the beef in a large, heavy-based deep saucepan. Add the bay leaves, peppercorns, cloves, vinegar, sugar, onions and enough waterto cover. Place over high heat and bring to the boil.
Reduce the heat to low, cover and simmer for 1 hour 30 minutes or when the beef is firm to the touch. Add the carrots in the last 5 minutes of cooking. Use a slotted spoon to occasionally skim the foam from the surface. Serves 6.
For the Sauce
60 ml (1/4 cup) stock from corned silverside
60 ml (1/4 cup) white vinegar
1 tbsp (4 tsp) mustard powder
1 egg
1 tbsp (4 tsp) sugar
Method
Mix eggs, mustard and sugar together in a small pan.
Add the vinegar and beef cooking water.
Heat gently, stirring with wooden spoon, until the mixture coats the back of the spoon. Do not allow the mixture to boil
