Ingredients
• 1.6kg piece corned silverside
• 8 whole cloves
• 1 small brown onion, peeled
• 750ml bottle ginger beer
• 2 Tbsp golden syrup
• 8 pickling onions, peeled
• 5 carrots, peeled, cut into large pieces
• 12 small chat potatoes
• 60g butter, chopped
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp plain flour
• 1 cup skim milk
• 1 cup flat-leaf parsley leaves, finely chopped
Method
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Rinse silverside under cold water, pat dry using paper towel, then put in a heavy-based saucepan. Push cloves into brown onion and add to pan. Pour ginger beer and golden syrup into pan and stir until combined. Set over a high heat and bring to the boil. Cover, reduce heat to low and simmer for 1 hour. Add pickling onions and carrot. Cook for 1 hour or until beef is very tender.
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Meanwhile, put potatoes in a large saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce heat and simmer for 15 minutes or until tender. Drain. Add 20g of the butter and toss until melted. Season.
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Meanwhile, heat remaining butter in a small saucepan over a medium heat. When melted, add flour and stir until well combined. Remove from heat and slowly add milk and 1 cup of the beef cooking liquid. Return to heat and bring to the boil, stirring constantly. Simmer for 2 minutes. Remove from heat. Stir in parsley until well combined.
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Remove beef and vegetables from cooking liquid. Cover to keep warm. Stand beef for 10 minutes before slicing. Serve with vegetables and sauce.
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Andre Martin
