1.5 kilogram piece corned silverside
1 onion, quartered
1 carrot, roughly chopped
2 cloves garlic, peeled
1 teaspoon whole allspice
2 cups apple juice
1⁄4 cup brown sugar
3 tablespoons white wine vinegar
1 tablespoon honey
long strips zest and juice 1 orange
1⁄2 small cabbage, cut into thick wedges through the root
bunch baby carrots or 2 large carrots, peeled and cut into thick batons
1 1⁄2 cups green Puy lentils
sea salt and freshly ground pepper
1⁄2 cup sour cream
2 teaspoons Dijon mustard
2 tablespoon horseradish sauce
Trim any excess fat from the silverside and rinse under cold water. Place in a saucepan just large enough to fit the meat and vegetables comfortably. Add all the remaining ingredients and enough cold water to just cover. Bring to just below boiling point, reduce the heat, cover and cook very gently until tender. This can take up to 2 hours depending on the size of the silverside. Remove from the saucepan and wrap in a piece of aluminium foil to keep warm. Do not throw out the cooking liquid.
Vegetables: Using a slotted spoon, remove and discard all the aromatics from the pan, leaving just the cooking liquid. Add the carrots and cook until tender. Remove and cover to keep warm. Add the cabbage and cook until tender. Remove with a slotted spoon and add to the carrots. Add the lentils to the saucepan and simmer until tender. Drain off any excess liquid but leave them a little soupy. Season well and stir in a little olive oil.
Sauce: Whisk all the ingredients together and season with sea salt.
To serve: Place the lentils, cabbage and carrots on a serving platter. Slice the silverside against the grain and place alongside. Serve with the horseradish sauce and a loaf of dense rye bread or a crusty sourdough.