Put the corned beef into a large saucepan and cover with water. Bring to the boil slowly, then drain away water. Barely cover with fresh cold water. Add vinegar, brown sugar, peppercorns, cloves and bayleaf. Bring to the boil then reduce to a very slow simmer. Cover loosely and keep the water at this gentle simmer for about 2 to 2 1/2 hours. Add peeled whole carrots and potatoes during the last 20 minutes. Remove meat and vegetables from the pot. Put vegetables into a vegetable dish, sprinkle with roughly chopped parsley and serve with the sliced corned meat and Parsley and Caper Sauce. Serves 6 PARSLEY and CAPER SAUCE: Melt 2 level tablespoons of butter in a small saucepan. Stir in 2 level tablespoons of plain flour to make a roux then lower heat and cook for one minute. Add 2 cups of milk and stir until the sauce boils and thickens. Beat well until smooth then season with salt and pepper. Add 2 tablespoons of capers and 1 tablespoon of chopped fresh parsley. Season to taste with salt, pepper and a tiny pinch sugar. Thin the sauce with extra milk if necessary. MUSTARD SAUCE: Omit parsley and capers and add 2 tablespoons of seeded mustard and a teaspoon of horseradish relish. Per serving: 15 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1513g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 24 (3%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 569.2mg||20 %|
|Potassium 5642.5mg||148 %|
|Total Carbohydrate 205.3g||60 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 166.8g|
|Protein 22.7g||32 %|
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Calories per serving: 896
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