Corned Beef with White Onion Sauce

This recipe is from the cookbook Simply Heaven Volume 2.

1.5kg (3 lb) corned beef
2 tbsp vinegar
1 tbsp brown sugar
1 tbsp seeded mustard
1 tsp peppercorns
4 whole cloves, optional
2 bay leaves
2 onions, peeled
1 large bunch Dutch carrots, (approx 18) peeled
20g (1 oz) butter
1 white onion, finely chopped
250ml Philly Light Cream for Cooking
Steamed chat potatoes with parsley, to serve
Steamed wedges green cabbage, to serve

1) Place the beef in a stockpot with enough cold water to cover. Add vinegar, sugar, mustard, peppercorns, cloves, bay leaves and onions. Bring to the boil then reduce heat and simmer, covered for 1 3/4 hours. Add carrots and simmer a further 30 minutes or until tender.

2) Melt butter in a small saucepan and saute onion for 5 minutes or until soft. Stir through cream and a little of the cooking liquid and simmer for 2 to 3 minutes.

3) Slice beef thickly and place on serving plates with carrots, potatoes and cabbage, then pour over the sauce.