1.5kg corned silverside beef
2 Tbsp golden syrup
2 fresh bay leaves
2 Tbsp apple cider vinegar
8 eschalots, peeled
10 whole black peppercorns
12 baby chat potatoes
1 bunch Dutch carrots, trimmed
¼ cauliflower, cut into small florets
Rinse silverside beef under cold running water then transfer to a large heavy-based saucepan. Pour in enough cold water to cover 4cm higher than the meat.
Add golden syrup, bay leaves and vinegar.
Push the cloves into one eschalot and add it to the pan along with remaining eschalots and peppercorns. Heat over high heat and bring to the boil. Reduce to low, cover and gently simmer for 11/2 hours, skimming off any scum or foam from the surface.
Add potatoes and cook, uncovered, for 10 minutes. Add carrots and cauliflower and cook, uncovered, for a further 20 minutes, topping up the pan with water if necessary to ensure meat and vegetables are immersed in liquid.
Remove beef from pan and transfer to a chopping board. Slice thickly and serve with vegetables.