Corned Beef with Irish Mustard Sauce Recipe

Place corned beef in large pot; cover with cold water. Add halved onion, seasonings and celery. Bring to boil. Reduce heat; cover and simmer for 3 to 4 hours until tender. Skim excess fat off liquid; remove corned beef.

Cook potatoes and whole onions in corned beef liquid, covered Until nearly tender; add Brussels sprouts. Cover and cook 15 minutes longer. Add carrots; heat through. Serve beef and vegetables on hot platters. Garnish potatoes with parsley.

Irish Mustard Sauce: Mix cornstarch, sugar, mustard and salt. Add water and bring to a boil on top of a double boiler. Heat until mixture thickens and boils for 1 minute. Remove from heat; mix in butter, vinegar, horseradish then egg yolks. Cook over boiling water until sauce thickens slightly. Serve with corned beef and vegetables.