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.

Ingredients

8 serv.

corned beef silverside↗1 1⁄2 - 2 kg
peppercorns↗8 -10
whole cloves↗3 -5
vinegar↗1⁄4 cup
brown sugar↗2 tablespoons
bay leaves↗4
water (20 cups)↗4 liters
Mustard sauce↗
butter↗2 tablespoons
flour↗4 tablespoons
milk, warm↗1 liter
prepared English mustard (mild, medium or hot)1 teaspoon

Step-by-step instructions

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
In a medium sized pan melt the butter and add the flour, stir and let cook for 30-60 seconds.
5
Add the milk gradually stirring constantly (I like to use a whisk).
6
Cook over a low heat until thick and resembles custard. Add the mustard, stir through and serve with the meat.

Source: food.com

Original recipe ↗

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