Corned Silverside

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

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

beef silverside, peppercorns, cloves, vinegar, brown sugar, bay leaves, liters water, sauce, butter, flour, milk

Taken from www.food.com/recipe/corned-silverside-484505 (may not work)