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Corned Beef/Silverside

This is my updated version of cooking the traditional Corned Silverside.


Served traditionally, thick, hot slabs with mashed potatoes, steamed carrots, shredded cabbage and white parsley sauce.

Stupendous on sandwiches when cold, sliced to medium thickness (around 2-3mm) with a generous dollop of a good quality chutney (our preferred ones are: Palms (English) Hot Mango Chutney; and Beerenburg (Australian) Hot Tomato Chutney); several slices of organic vine ripened tomatoes, cos lettuce and very occasionally the odd shaving of parmesan.

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Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Corned Beef/Silverside.


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Posted by nurse1 • 1y ago • Report
Love these old fashioned family foods. Made your recipe and it equalled the flavour of my mum's. Well done
Posted by nurse1 • 1y ago • Report
Love these old types of family foods. Made your recipe and it equaled my mum's for flavour. Well done
Posted by Victoria120 • 3y ago • Report
I have never eaten or made corned beef before. This recipe was really easy, delicious, melt in the mouth gorgeous. I thought my husband was going to ask me to marry him again! We had it with the mash, braised savoy cabbage and parsley sauce. Parsley Sauce: 50g butter, 2.5 tblspns flour, 2 cups milk, cup of chopped fresh parsley, 1 tspn of stock concentrate, salt and pepper. Melt the butter add the flour and cook out for a couple of minutes add the milk and stir rapidly. Add the rest of the ingredients and warm through.
Posted by Yvonne149 • 2y ago • Report
This is an absolutely fantastic recipe.Well done, The corned beef was delicious.
Posted by Philippa Wightman • 5y ago • Report
Rob, it's still very 'old fashioned' tasting - not spicy at all! Give it a try - I'd be very surprised if you didn't love it.
Just a basic white sauce, though I do like extra pepper.
However, for wonderfully creamy mashed potatoes though I seldom use butter or cream or milk... my secret is to add whole (uncooked) eggs while the potato is still piping hot (which 'cooks' the eggs) - the mash is deliciously creamy, has a beautiful golden colour (if you use organic, free range eggs) and relatively low in fat. Depending on the amount of mash, I may use 1, 2 or 3 eggs. The more spuds= more eggs.
Posted by Rosalie • 3y ago • Report
Can this be cooked in a Halogen convection oven? if so does any one know what should be on and how do I go about it?
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