Spiced Beef

Ingredients

1.5kg corned silverside
     (salted beef)
1 onion
1 carrot
3 whole cloves
2 bayleaves

Sauce

1 tbs butter
1 cup milk
1 tbs plain flour
salt & pepper to taste
1 to 2 tbs chopped parsley

Method

1. Put the piece of meat into a large saucepan and 3/4 cover with water. A riser under the meat will prevent it burning.
2. Bring to the boil, and simmer for 1 hour.
3. Lift out the meat, and pour off the water to remove the excess salt.
4. Replace the meat, and 3/4 cover with fresh water.
5. Add the onion and carrot, the bay leaves and cloves, and bring back to the boil.
6. Simmer for another hour (55 to 60 minutes per kg), turning over half-way through. When completed, remove the meat, cover with al-foil and allow to rest.
7. In a small saucepan, melt the butter. Remove from the heat andstir in the flour and seasoning until completely mixed.
8. Blend in about 75mL of the milk, and mix until completely smooth. It is important to eliminate all lumps at this point.
9. Slowly stir in the remainder of the milk, and heat gently. Stir constantly until the sauce has just reached a simmer, then remove from the heat again. Stir in the parsley.
10. Slice the meat across the grain, and serve with the sauce.

Optional:
Finely chopped onion or mustard can be aded to the sauce to vary the flavour.