Corned Beef in Tangy Mustard Sauce

1 corned beef brisket, about 6 pounds
1 dozen peppercorns
1 bay leaf
1/4 cup brown sugar, firmly packed
Mustard Sauce:
1/4 cup butter
1/4 cup flour
3 tablespoons dry mustard
1 tablespoon sugar
2 teaspoons salt
dash ground red pepper, optional
2 cups milk
2 eggs, beaten
1/4 cup vinegar

Place corned beef in a kettle; cover with water and add peppercorns and bay leaf. Simmer for about 3 1/2 hours, until tender. Place meat, fat side up, on a rack in broiler pan.

Sprinkle brown sugar over the meat.

Broil about 4 to 5 inches from heat until sugar bubbles. Slice meat and serve with the mustard sauce.

Serves 12 to 18.

Mustard sauce: In a saucepan over low heat, melt butter; stir in flour until smooth. Add dry mustard, 1 tablespoon sugar, the salt, and red pepper. Cook, stirring, just until bubbly.

Gradually stir in milk, stirring constantly until mixture thickens and boils, about 1 minute. Add about /2 cup of the hot mixture to the beaten eggs, then quickly stir egg mixture back into the hot mixture in saucepan. Cook over medium heat, stirring constantly, for 1 minute longer. Remove from heat and stir in the 1/4 cup vinegar. Serve warm with corned beef.

Makes about 2 1/2 cups of sauce.