Scott Cam's Corned Beef with White Sauce

Step 1 - Using a pot with a handles and a lid, drop in the corned beef and top up with cold water, making sure that all the meat is covered. Add the vinegar, black peppercorns, onions and carrots. Bring the water to a boil, then reduce to a simmer. Put the lid on and let it cook for approximately 2 hours. (for every 500g of meat, cook for 40 minutes - for a 1.5kg piece of meat, approx 2 hours). Leave the meat in the water until you're ready to serve.

Step 2 - Boil potatoes for 15 minutes or until tender. Drain. Mash potato until smooth. Add about 20g of butter and season with salt and pepper. Mash until combined. Cover to keep warm.

Step 3 - Meanwhile, for the white sauce: In a saucepan over a low heat, melt the butter. Remove from the heat and add flour, stirring until the mixture is smooth. Now gradually stir in ¼ cup of milk. Stir it in until it's nice and smooth.Return the sauce to the heat, constantly stirring. As it thickens up, remove from the heat and add the remaining 2½ cups of milk until the sauce reaches the desired consistency. Simmer for about 10 minutes and season to taste.

Step 4 -  Serve silverside, veggies and mash with white sauce poured over. Enjoy!