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1
Place beef in a large stock pot or flameproof casserole dish. Add stock and enough cold water to completely cover beef. Add onion, vinegar, sugar, cloves, mustard seeds, peppercorns and bay leaves. Bring to boil on high heat. Reduce heat to low. Cover and simmer for 1 hr 30 mins.
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2
Add potatoes and cook for 20 mins, until potatoes are almost tender. Add carrots and cook for 5 mins, until carrots are just tender. Add green beans and cook for a further 2 mins, until beans are just tender. Remove from heat. Reserve 3/4 cup cooking liquid. Strain.
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3
Remove vegetables from cooking liquid, reserving remaining liquid for another use, if you like. Drain vegetables on paper towels.
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4
To make the mustard sauce: Melt butter in a small saucepan on medium heat. Add flour and cook, stirring, for 1-2 mins until well combined.
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5
Slowly, add reserved, strained 3/4 cup of the cooking liquid, 1/4 cup at a time, stirring constantly until combined and smooth (you may need a little extra cooking liquid if too thick).
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6
Remove from heat and gradually add milk, 1/3 cup at a time. Add mustard and stir to combine. Stir on medium heat for 5 mins, until sauce boils and thickens.
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7
To serve: Remove corned beef and slice. Serve corned beef with vegetables and mustard sauce.
