Slow Cooked Corned Silverside

1.5kg piece uncooked corned silverside, fat removed, rinsed

1 stalk fresh flat-leaf parsley

3 bay leaves

3 cloves garlic, sliced

2 medium brown onions, coarsely chopped

2 stalks celery, coarsely chopped, leaves included

250g peeled butternut pumpkin, cut into 4cm pieces

500g sweet potato, cut into 4cm pieces

3 medium potatoes, halved

3 medium carrots, cut into 4cm pieces

1 cup (250ml) malt vinegar

3 cups (750ml) water

12 whole peppercorns

500g steamed green beans, to serve

Fresh thyme, to garnish

Place silverside into the bowl of a 5 litre slow-cooker. Add herbs, garlic, onion, celery, pumpkin, potatoes, carrot, vinegar, water and peppercorns.

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until silverside is tender.

Remove silverside from cooking liquid and transfer to chopping board. Reserve ¼ cup (60ml) cooking liquid from slow-cooker for mustard sauce. Cover meat with foil. Stand 10 minutes before slicing thinly. Serve with steamed beans and mustard sauce.

To make mustard sauce, heat medium frying pan over medium-high heat. Add butter, then cooking liquid, thyme and mustard. Add cream. Bring to the boil and simmer for 5 minutes or until sauce thickens slightly.