Season the beef with salt and pepper and rub the oil ... Season with salt, then add the herbs and mustard. Any juices from the roasting tin can be added to the sauce before serving.

Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.

Let the wine reduce by half, about 3 minutes. 5) Add the Beef Stock and Mustard: Stir in the beef stock and Dijon mustard, then let the sauce simmer for 3–4 minutes until it thickens slightly.

Remove cover carefully and transfer corned beef to a chopping board and allow to rest for 5 minutes. Slice thinly, going against the grain, and serve. Whilst the meat is resting make the mustard ...

Stroganoff is an old Russian stand-by usually made with beef or turkey. Here’s a modern version made with hamburger meat.

Then simply stuff the bagels with coleslaw, meat and mustard. Corn beef also is great served with a garlicky mashed potato and sauteed vegetables for a quick dinner.