Ingredients

• 1.2kg piece corned beef silverside
• 3 teaspoons chopped fresh rosemary
• 1/3 cup orange marmalade
• 2 brown onions, peeled, sliced
• 3 large (600g) desiree potatoes, peeled, roughly chopped
• 2 (350g) parsnips, peeled, chopped
• 1/2 cup milk
• 40g butter
• 1 1/2 cups Massel chicken style liquid stock
• 1/4 cup plain flour
• Steamed brussels sprouts, to serve

Method

• Step 1 Rinse corned beef under cold water. Pat dry with paper towel. Place beef in a large saucepan. Cover with cold water. Place saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until tender. Drain.
• Step 2 Preheat oven to 180°C/160°C fan-forced. Place beef on a chopping board. Using a large knife, cut deep scores into the skin. Sprinkle with 2 teaspoons rosemary and spread with 1/4 cup of the marmalade (make sure it gets into the score marks). Place onion over base of a small flameproof roasting pan. Place beef on top. Pour 1 cup cold water around beef. Roast for 1 hour or until golden, adding more water if necessary. Transfer beef to a chopping board. Reserve pan juices.
• Step 3 Meanwhile, place potato and parsnip in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 25 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Roughly mash. Add milk and half the butter. Beat with a wooden spoon until smooth. Season. Cover and keep warm.
• Step 4 Strain pan juices from beef into a large measuring jug. Reserve onion. Add enough chicken stock to jug to make 2 cups liquid. Melt remaining butter in roasting pan over medium heat. Add flour. Cook, stirring, for 2 to 3 minutes or until bubbling. Slowly add stock mixture to pan, stirring. Add remaining rosemary. Cook, stirring, for 5 minutes or until thickened. Stir in remaining marmalade and reserved onion. Serve beef with mash, gravy and brussels sprouts.