800 g corned silverside
2 onions, thickly sliced
2 carrots, thickly sliced
2 sticks celery, thickly sliced
1 tbsp fennel seeds
2 bay leaves
2 cups white wine
1 tbsp black peppercorns
Up to 2L chicken or vegetable stock
400g white cabbage, finely sliced
400g pumpkin, peeled and diced
6 small potatoes
2 parsnips, peeled and diced
2 medium leeks, sliced
2 tbsp Dijon or English mustard
1 bunch chopped parsley
Creamy buttery mash
750g Nicola potatoes (or another yellow, waxy variety)
150 ml cream (or more)
150 g butter (or more)
Put the silverside into a large casserole dish and add the poaching stock ingredients. Pour on enough cold water to cover generously and bring to the boil. Lower the heat and simmer, uncovered, for 2 ½ hours.
Lift the silverside out of the braising liquid and transfer it to a deep dish, just large enough to hold it snugly.
Strain the braising stock and add an equal amount of the fresh chicken or vegetable stock. Taste to check it’s not too salty. Pour a little diluted stock onto the silverside- just enough to keep it moist- and pour the rest into the rinsed-out casserole dish. Add the cabbage, pumpkin, potatoes, parsnips and leeks to bring to the boil. Lower the heat and simmer for 20-30 minutes, or until the vegetables are tender.
Peel the potatoes and put them in a large saucepan of cold, salted water. Bring to the boil, then lower the heat and simmer until tender. This will take up to 50 minutes, depending on the size of the potato. When the potatoes are cooked, tip them into a colander to drain.
Add the cream and butter to the hot saucepan. Push the hot potatoes a mouli or potato ricer, straight onto the cream and butter. Beat with a spoon, and then season to taste.
Carve the corned beef into thick slices and add them to the casserole. Simmer gently until the beef is just warmed through then stir in the butter, mustard and parsley and serve with hot mash and crusty bread.