Corned Beef Silverside with Mustard Sauce

Method

1. 1In a 100mm GN tray, place water, onions, bay leaves, cloves, peppercorns, vinegar, lemons, and silverside.
2. 2Place tray in the combi oven on steam bake (70% steam) 92°C temp.
3. 3Cook in the combi oven for 10-15 hours or overnight until meat is tender.
4. 4When finished remove from the combi and hold above 60°C until ready to serve either in a bain marie, under bench oven (set on low) or in the combi oven on 65°C.
5. 5Mustard Sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually add milk. Return to heat. Cook, stirring until mixture boils and thickens. Remove, stir in mustard and parsley, season to taste.
6. 6Drain silverside. Thinly slice meat and keep above 60°C.
7. 7Serve with seasonal roast vegetables and sauce. (Or alternatively reserve cooking liquid from silverside, add potatoes, carrots and cabbage and cook in reserved cooking liquid.) Garnish with parsley.