I took this recipe from Scott Thomas The Chef Behind the Bar, a review of the book will be up shortly.
Take a nice piece of corned silverside and simmer until cooked (30mins per 500gms is a good guide)
Simmer in chicken stock with carrots, onion, garlic, bay leaf, white vinegar.
For the sauce saute diced onion, diced garlic in a little butter, add Dijon mustard white wine and a generous helping of the braising liquid. Reduce, sieve and stir in some thickened cream. ( Much nicer than the usual boring white sauce)
Slice a savoy cabbage finely and light;y cook in butter making sure to season well.
Makes a very nice tea.
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