Corned Silverside

Aug 21, 2018


Thanks to Rilka Warbanoff and Foodland.


2.5kg corned Sliverside

2 onions, peeled but left whole

6 cloves

2 bay leaves

8 black peppercorns

3 large carrots, peeled cut into large pieces

6 large potatoes peeled and halved

1 cabbage

Fresh Horseradish or Horseradish cream

Salt and ground black pepper


Rinse the beef under cold water to remove the brine and put it into a large pot.

Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 3.5 hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.

Add the carrots and potatoes and bring back to the boil. Steam the cabbage and add a good knob of butter.

Once the vegetables are tender lift the beef out of the pot and serve with the vegetables cabbage and horseradish.