Corned Silverside with Parsley White Sauce

Rinse silverside under cold water and cut in half. Place both pieces of beef into a large saucepan. Cover with cold water and place over a high heat. Bring to the boil. Skim surface using a slotted spoon. Add golden syrup to water and reduce heat to medium.

Push cloves into onion and add to saucepan with carrots. Cook, partially covered, for 20 minutes. Add brussels sprouts and cook for a further 20 minutes.

Scoop out vegetables with a slotted spoon. Remove one piece of beef and set aside for 10 minutes before slicing. Place remaining piece of beef on a plate and reserve.

Melt butter in a small saucepan over medium heat. Add flour and stir until well combined and mixture begins to bubble. Remove pan from heat and slowly add milk, stirring constantly. Return saucepan to heat. Bring to the boil, stirring constantly. Reduce heat and simmer for 2 minutes or until sauce thickens. Remove from heat and stir through parsley. Season with salt and white pepper.

Spoon mashed potatoes onto serving plates with beef, carrots and brussels sprouts. Spoon parsley white sauce over corned beef and serve.