method
1. Peel and thinly slice onions. Heat oil or dripping in saucepan. Add the onions and cook gently till transparent.
2. Finely chop celery. Peel and grate or dice carrot. Cut corned beef into 1 inch cubes. Add all of these to onions and cook for a few minutes, then season with salt, pepper and mustard (add more if a stronger taste is preferred). Cook gently for 5 minutes.
3. Meanwhile, peel potatoes and cut into chunks. Add to pan with boiling stock and cook for 20 minutes. Serve in warm bowls topped with fried or poached eggs, and with lots of fresh bread to mop up the juices.
