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Place the beef in a pot and cover with warm water. Add in the onion, garlic, peppercorns, bay leaves, honey, vinegar, pinch of salt and carrot peels. Cover with a cartouche (or loose lid) and bring up to a gentle simmer. Keep on a very gentle simmer for 4 - 4.5 hours, making sure the beef is submerged in liquid.
Add in the carrots and cook gently for 25 mins then add in the cabbage and cook for a further 10 minutes or until tender.
For the sauce, melt the butter in a frypan over a medium heat. Add in the flour and cook for 3-4 minutes, or until it smells nutty.
Add in the mustard and ⅓ of the beef cooking liquor. Stir until the mixture is thick and smooth then stir in the remaining beef liquid and stir until thick and glossy.
Stir in the milk and simmer until the sauce is a glossy consistency. Add a pinch of white pepper and the parsley at the end.
Slice the beef and serve with carrots, cabbage and a spoon of the parsley sauce over the top.
You can also cook the beef in a slow cooker.