Corned beef with mustard sauce and swede bubble-and-squeak

Reference The CSIRO total well being diet fast and fresh recipes. Pg. 126
PREP 20 minutes + soaking time COOK 1 hour 10 minutes SERVES 4 with left overs

Ingredients
1 x 1 kg piece lean corned silverside, soaked overnight, then drained
1 onion halved
8 cloves
2 bay leaves
1 1/2 cups (375 ml) reduced-fat-milk
2 tablespoons Dijon mustard
2 1/2 teaspoon cornflower
2 tablespoons finely chopped chives or flat leaf parsley

Swede bubble-and-squeak
800 gr swede, peeled and finely chopped
1 tablespoon olive oil
1/2 cabbage trimmed and very finely shredded (you will need 6 cups shredded cabbage)

Directions

1. Place the corned silverside in a saucepan  large enough to hold it snugly, then cover with cold water.  Stud each onion half with 4 cloves, then add to pan, along with the bay leaves.  Bring the water to a simmering point, then reduce the heat to low, cover and simmer for 1 hour or until the meet is cooked through (lift the led occasionally to make sure the meet is covered  with liquid; if not top up with water). Do not allow the water to simmer to rapidly or the meet will not be tender.
2. Meanwhile to make the bubble-and-squeak, cook the swede in a saucepan of water for 20 minutes or until tender, then drain well and mash.Heat the oil in a large saucepan over a low-medium heat, then add the cabbage and cover with lid.  Cook, stirring often, for 15 minutes or until the cabbage is soft. Stir in the swede, season to taste with salt and pepper, then keep warm.
3. Bring the milk to a simmering point in a small saucepan.  In a small bowl, combine the mustard and cornflower with 2 tablespoons of water then whisk to form a smooth paste.  Stirring the milk consistently  and the cornflower mixture, then continue to stir until the mixture boils and thickens. Stir in the chives and season to taste with salt and pepper.
4. Cut the corn beef into slices, then serve on warm plates with the bubble-and-squeak to the side and the sauce spooned over.