Food & Drink
Silverside recipe

Silverside recipe

This easy recipe for corned meat is an excellent alternative to Sunday roast dinners. You will have plenty of beef left over for lunches or to make corned beef hash throughout the week.

This is a recipe that I love and one I grew to know. In the cooler months, Mum would pick up a corned side from the butcher to prepare on the weekends.

The recipe was originally my mother’s, but over the years, I have made a few changes and added some twists. This recipe is foolproof, delicious, and super easy.

Before we go into the secret ingredient that makes my recipe great, let’s talk about corned meat for those who don’t know. We will also discuss my secret ingredient later. My recipe will be a hit with Gin lovers.

What is corned beef?

The corned beef recipe varies depending on where you are. You would use a beef brisket piece or occasionally silverside in the USA. In Australia and New Zealand, we use beef silverside.

Tagliatelle with water, spinach, pork, and chestnut Ragu  Play Video

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The main difference between silverside and brisket is the part of the cow from which it’s derived and the amount of fat. Brisket is a gelatinous, fatty meat that comes from the chest. Silverside is a lean cut from the leg’s inner quarter.

Being Australian, I use silverside.

The silverside or brisket will be brined. The meat is cooked in a slow, low simmer for a few hours. Corned beef is the end product.

Low and slow is the way to go

Corned beef is best simmered and at a low temperature. Fergus Henderson wrote: “One of the best things my mother taught me in the kitchen is not to boil the meat but to simmer it gently.”

I learned it from my mother and want to share it with you.

For the same reason we let the meat reach room temperature before we cook it, we also don’t put corned beef in a pot with boiling water. The heart becomes tense.


It is easy to cook corned meat. This recipe is for those who like to make minimal efforts to reap big rewards.

You will first need to prepare the corned silverside or brisket. I do not brine or pickle my meat. I buy it “corned” from my local butcher.

Rinse the silverside after removing it from its plastic packaging. Remove any sinew (the tip of the knife is pointing at the power in the middle image below).

You can remove the fat layer if you want to. I pull it because it does not flavor the food when left on during cooking. It’s contrary to all I know about flavor and fat.

My recipe differs from others, and gin enthusiasts will love it because I use juniper instead of traditional cloves. The bay leaves, fresh thyme sprigs, and a head of garlic are all essentials.

Pro tip: Insert a toothpick into the onion halves before cooking to prevent them from falling apart.

You place the bee in a large pot along with your aromatics. Fill the jar up with water, just enough to cover the beet. Bring the pot to a boil with the lid on. Reduce the heat to a simmer for a few more hours.

The middle image shows the beef’s appearance when it is removed from the pot with the fat still on. It could be more appealing. Before cooking, it is much easier to remove fat than after.

What to serve with corned beef?

You can enjoy corned meat in many different ways. I like to eat corned beef on a crusty roll with horseradish or mustard cream. Many other delicious dishes go with it.

Boiled butter potatoes and white sauce

Baked vegetables or baked Hasselback potato.

Braised Red Cabbage

Served as part of a platter that includes pickles, mustards, and sourdough

Walnut sauce (recipe in recipe card)

Salads of all kinds


A bonus recipe below is a thick, garlicky, creamy walnut sauce. It is delicious cold and goes well with corned meat, among other things.

What to do with leftovers?

There are many other ways to use leftover corned meat.

Corned Beef Fritters 1c flour SR, one egg, 3/4c milk 1c grated cheddar 1c corned meat Mix well. Form them into patties, and fry them in a non-stick fry pan with a few tablespoons of oil.

Corned beef Hash: In a large non-stick pan, fry one onion finely diced and 2-3 medium diced potatoes in 2 tablespoons of oil. Add 2 to 3 c. of chopped corned meat, and season with salt and pepper. Serve with fresh parsley, a fried egg per person, and a dash of salt & pepper.

Breakfast muffin: Toasted English Muffin with corned meat, fried eggs, cheese slices, and relish or chutney.

Corned beef & Quesadillas: Layer half a flour tortilla with corn kernels in a can, pickled jalapeno, and cheese. Fold the tortilla in half, and cook it in a sandwich press. Serve with sour cream.

Two final pieces of advice:

Cut across the grain to avoid getting long, shredded pieces.

The leftovers of corned meat are always the best part. If your family is anything like mine, they’ll eat them up.

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