Corned Silverside

What is left over from this meat is my favourite sandwich filling of all time!! The slower and longer this cooks the better. The sauce is a wonderful accompanyment. My step-mum always served this dish with mashed potatoes and cabbage. Her family migrated to Australia from the UK in the 1950's, so I am led to believe this is very traditional. Be sure to use brown vinegar, not white.

• Ready In: 4 hrs 5 mins
• Serves: 8

Ingredients

• 1 1⁄2-2  kg  corned beef silverside
• 8 -10  peppercorns
• 3 -5  whole cloves
• 1⁄4 cup vinegar
• 2  tablespoons brown sugar
• 4  bay leaves
• 4  liters water (20 cups)

• Mustard sauce

• 2  tablespoons butter
• 4  tablespoons flour
• 1  liter milk, warm
• 1  teaspoon  prepared English mustard (mild, medium or hot)

Directions

1. Place the silverside in a deep pot and cover with water (completely cover).
2. Add all the other ingredients and bring JUST to the boil. Turn down and simmer for 3 1/2 -4 hours.
3. Slice just enough for your meal, what ever is left - return to the water and place in the fridge, this keeps it moist and makes the best sandwich filling EVER!
4. To prepare the sauce:
5. In a medium sized pan melt the butter and add the flour, stir and let cook for 30-60 seconds.
6. Add the milk gradually stirring constantly (I like to use a whisk).
7. Cook over a low heat until thick and resembles custard. Add the mustard, stir through and serve with the meat.