Corned Beef with Parsley Sauce

• 2 pounds corned beef, preferably bottom round (sometimes labeled “silverside” or “brisket”)
• 2 carrots, chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons white flour
• 3/4 cup milk
• 2 teaspoons minced fresh parsley
• 1/2 teaspoons English mustard
• Pinch of nutmeg
• Salt and pepper

Put the corned beef, carrots, and all but about 1 tablespoon of the onions into a large pot, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and skim the foam from the surface of the water. Cover and simmer for about 2 1/2 hours, or until the corned beef is tender. Remove from the liquid, wrap in foil, and set aside. Reserve about 3/4 cup of the cooking liquid.

Melt the butter in a small saucepan over medium heat. Mince the reserved onion and add to the butter. Cook for about 1 minute, then whisk in the flour and cook for about 1 minute more. Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste, whisking the ingredients together until smooth. Cook 4 or 5 minutes more, whisking constantly, until the sauce thickens.

To serve, slice the corned beef perpendicular to the grain and spoon the sauce over it.