1.6 kg piece corned silverside
8 cloves, whole
1 small brown onion, peeled
750 ml bottle ginger beer
2 tbsp golden syrup
8 pickling onions, peeled
5 carrots, peeled, cut into large pieces
12 small chat potatoes
60 g butter
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. Put 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 potato in a large saucepan and cover with cold water. Place 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 and stand for 10 minutes before slicing, then serve with vegetables and sauce.