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Corned Beef/Silverside

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

Corned Beef/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 • 2y 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 • 2y 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 • 4y 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 • 3y ago • Report
This is an absolutely fantastic recipe.Well done, The corned beef was delicious.
Posted by Philippa Wightman • 6y 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 • 4y 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?