I don’t know about you, but I love it. This is Coorong angas corned beef from Richard Gunners Feast at the market. The really good thing about this beef, besides the beef, is the stock made from simmering the meat is really tasty. I cooked the potatoes for the mash in it as well as the carrots, also I added the stock to the white sauce to make more of a veloute than a milky bechamel.The corned beef (1k) was cooked for 2 hours with bay leaves, onion and 4 cloves of garlic in the water then taken off the heat but left in the stock while I fiddled about cooking the potatoes, carrots and sauce. It was good. Very good.