Beef with white sauce

Ingredients

1.5 kg beef (without bones)
2 tablespoons malt vinegar
1 onion, halved
1 teaspoon black peppercorns
2 whole cloves
1 bay leaf
1 strip lemon rind
Steamed carrots and brussels sprouts, to serve

Sauce

50g butter
1 1/2 tablespoons plain flour
2 teaspoons drained green peppercorns
2 cups (500ml) milk
Salt

Method

1. Place beef in a large saucepan of cold water. Bring to boil. Simmer for 5 minutes. Drain into a colander.

2.Refill saucepan with cold water. Add beef, vinegar, onion, peppercorns, cloves, bay leaf and lemon rind. Bring to boil. Reduce to a simmer. Cook for 1 1/2 hours or until tender. Remove beef from saucepan. Set aside, covered with foil, for 10 minutes to rest before slicing.

3. To make sauce, melt butter in a small saucepan over a medium heat. Add flour and peppercorns. Cook for 1 minute, stirring constantly.

4. Gradually add milk, stirring until well combined. Cook for about 5 minutes, stirring often until sauce boils and thickens. Remove from heat. Serve sauce over the sliced beef with the steamed vegetables.

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