1.2 kg piece of corned beef silverside
1 onion, studded with 5 cloves
2 bay leaves
½ bunch thyme
¼ cup malt vinegar
¼ cup brown sugar
4 waxy potatoes, peeled
2 carrots, peeled
¼ cup Lighthouse Biscuit, Pastry & Cake Plain Flour
200ml corned beef stock
½ bunch parsley, finely chopped
1 tbs. seeded mustard
Salt and pepper
Place the corned beef into a large pot and cover with cold water, bring to the boil then discard the water.
Refill the stock pot with fresh cold water and bring the meat to the boil again. Add peppercorns, onion, herbs, vinegar and sugar and the remaining vegetables and gently simmer for 1 ½ hours.
For the béchamel, melt the butter in a small saucepan. Add the flour and stir to make the roux. Gradually add all the milk. Turn the heat up and whisk until the mixture becomes thick. Add stock and continue to whisk. Remove from the heat and season well with the salt, pepper and nutmeg and then mix through the mustard and the parsley.
To serve, scoop out all the vegetables from the broth and place into a serving dish. Slice the meat and arrange on top of the vegetables. Generously pour over parsley sauce.