Corned beef with salsa verde

I’ve traded recipes for this good old Anglo corned beef (silverside) with supermarket millionaires and taxi drivers, and I still cook it every time I come home from an extended trip out of the country. The only dilemma is whether to make it with a sharp salsa verde, or a light parsley sauce (see cheese sauce, Broths and Sauces). I serve it like this the first night, and the other way the next.