4 - 5 lb. corned beef brisket
Water to cover
2 sm. unpeeled oranges, sliced
2 sm. onions, sliced
1 1/2 c. sliced celery
2 lg. garlic cloves, chopped
1 tbsp. dill weed
3 bay leaves, halved
4 cinnamon sticks, halved
2 c. water (if not using a pressure cooker, cover meat with water)

Soak corned beef brisket in water to cover for 1 hour; drain. Place in pressure cooker. Add remaining ingredients to beef and cover securely. Cook at 15 pounds pressure for 50 minutes. Let pressure drop of its own accord. Release cover and remove corned beef. (If you prefer not to use a pressure cooker, put all the ingredients in a large pot, bring to a boil, reduce heat and simmer on low for 3 + hours - until the meat is fork tender.)

MUSTARD SAUCE:

2 tbsp. butter
1 tbsp. all purpose flour
1/8 tsp. white pepper
1 - 2 tbsp. prepared mustard
1 egg yolk
3/4 c. milk
1 tbsp. lemon juice

Melt butter in top of double boiler. Add flour, salt and mustard, blending well. Combine egg yolk with milk and stir into mustard mixture. Cook, stirring constantly, for 15 minutes or until thickened and smooth. Blend in lemon juice immediately before serving.