1 piece of Drover’s corned silverside
1 litre Ginger beer
1 tablespoon Maille Wholegrain Mustard
1 tablespoon Honey
1 cup Greek Yoghurt
Place the silverside and ginger beer into a large pot and cover. Bring to a boil skimming any impurities that float to the surface, then turn down the heat to a simmer for approx 90 minutes or until tender. Add some extra ginger beer if the liquid level drops. Once cooked leave in the pot to rest in the liquid for a least 30 minutes or better yet an hour. Serve sliced with the sauce and a potato mash.
Heat the honey in a saucepan on the stove. Add whole grain mustard and bring to boil. Simmer and whisk through the greek yoghurt.
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