Amanda's Great-grandmother’s Corned Beef with Cauliflower Cheese

Rinse silverside under cold water. Place in a large heavy-based saucepan, then cover with cold water. Bring to the boil over high heat. Once the water reaches boiling point, remove saucepan from heat, then drain liquid from meat.

Trim stalks from parsley, reserving parsley leaves. In the same drained saucepan, add stalks to the silverside along with onion, carrot, celery, cloves, cinnamon, sugar and vinegar. Cover with cold water, then bring to the boil over medium-high heat. Reduce heat to low and simmer, partially covered, for 21/2 hours or until silverside is tender and a fork inserted into meat slides out easily. Remove from heat. Cool slightly in cooking liquid.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Cook cauliflower in a large saucepan of boiling water for 8 minutes, adding broccoli in the last 3 minutes or cooking. Drain well. Transfer to a 2L (8-cup) ovenproof dish. Melt butter in a medium saucepan over medium heat. Stir in flour, then cook, stirring, until mixture thickens. Gradually whisk in milk, allowing mixture to thicken between each addition, until smooth and combined. Whisk in mustard. Increase heat and bring to the boil, stirring. Remove from heat, then stir in half of the cheese. Pour sauce over cauliflower in the dish. Sprinkle with remaining cheese. Bake for 25 minutes or until golden and bubbling. Remove from the oven. Stand 5 minutes.

Sprinkle half of the reserved parsley leaves over the cauliflower. Slice corned beef and serve with cauliflower, spinach and remaining Dijon mustard. Sprinkle with remaining parsley leaves.