Corned silverside with parsley sauce

• 1 corned silverside, about 1.2 to 1.5 kg
• 1 onion studded with 6 cloves
• 2 bay leaves
• 2 tbsp brown sugar
• ¼ cup malt vinegar
• Sauce: 30 g butter, 1½ tbsp plain flour, 1¾ cups milk, 1 tbsp horseradish cream or Dijon mustard, 2 tbsp chopped parsley
• 12 small potatoes and steamed greens, to serve

1. Rinse the silverside and put it in a large pot with the onion, bay leaves, sugar and vinegar. Cover with cold water.
2. Bring to a gentle simmer (just a few bubbles) and cook for 1½ to 2 hours, until tender. Add the potatoes for the last 30 minutes.
3. For the sauce, melt the butter, stir in the flour for 1 minute, then whisk in the milk a little at a time. Simmer for 2 minutes until thick, then stir in the horseradish or mustard and parsley.
4. Rest the meat for 10 minutes, slice thinly across the grain and serve with the sauce, potatoes and greens.

Tip: Leftovers make the best sandwiches.