Place meat in a large saucepan, add enough water to cover and bring to the boil. Drain. Wipe pan clean and return meat with studded onion, celery, carrot, garlic, bay leaves, peppercorns and enough water to cover by 5cm. Simmer, partially covered, over medium heat for 2 hours or until meat is tender. Set aside.
Strain a third of the cooking liquid into a clean saucepan and bring to the boil over medium heat. Add potatoes and cook for 5 minutes, then add carrots and turnips and cook for 3 minutes. Add green beans and cook for 3 minutes, then drain. Return vegetables to pan. Add half the butter and season to taste.
Heat remaining butter in a pan over low-medium heat. Stir in flour. Remove from heat. Gradually stir in 2 cups strained cooking liquid. Return to heat and stir until mixture boils and thickens. Add cream and bring to the boil. Add parsley and mustard. Remove meat from cooking liquid and slice. Serve with vegetables and sauce.
To keep corned beef submerged during cooking, weigh it down with a small lid or plate.
To clean turnips, trim stalks to 1.5cm and scrape away dirt from around stalks.
Instead of peeling, scrub skins with a scourer.
Corned beef can be cooked a day in advance. Cool, then refrigerate in cooking liquid. Reheat gently in cooking liquid.
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