• 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
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.
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.
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.
Remove beef and vegetables from cooking liquid. Cover to keep warm. Stand beef for 10 minutes before slicing. Serve with vegetables and sauce.