Corned Silverside with White Sauce

Method (Main):
Step One - Place the corned silverside into a large soup pan. Add the bay leaves, peppercorns, cloves, garlic, chilli (optional), vinegar, sugar and onion wedges. Cover with water. Place over a medium to high heat and bring to the boil.
Step Two - Reduce to a low heat and allow to simmer for one hour before adding the baby jacket potatoes. Cook for another 20 minutes. Occasionally skimming the top.
Step Three - Add the baby carrots to the pan and cook for a further ten minutes.
Step Four - Using a slotted spoon gently remove the carrots and potatoes from the soup pan, carve the meat before serving alongside the sauteed cabbage. Top with the creamy white sauce.

Method (Sauteed Cabbage):
Step One - Heat two tablespoons of olive oil in a frying pan over a medium to high heat. Add the garlic and onions and cook for 5 minutes, or until the onions soften slightly.
Step Two - Add the chopped cabbage to the pan, stirring regulary to ensure that the cabbage cooks through. Season with salt and pepper, adding tablespoons of the corned silverside stock or water if necessary. Serve.

Method (White Sauce):
Step One - In a medium sized saucepan melt your butter over a medium heat. Whisk in the flour and cook, stirring constantly for 1-2 minutes. Remove from the heat.
Step Two - Slowly add in the milk, whisking constantly to ensure that the mxture remains smooth, before returning to the heat.
Step Three - Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Remove from the heat, before seasoning with salt, pepper, nutmeg and parmesan. Stir thoroughly.