Corned Beef Silverside is serious comfort food on a cold winter’s day – or to be honest every day of the year. It’s a super classic recipe full of simple ingredients. And I just love it.
- 1.7kg corned beef – rinsed of any brining liquid.
- 2L water approx. (enough to cover the silverside in the pot)
- 1 carrot
- 1 celery stalk
- 1 large onion
- 6 cloves
- 1/4c brown sugar
- 1/4c malt vinegar
- 2 bay leaves
- 3 garlic cloves, peeled
- 1 tsp salt
- 12 whole black peppercorns
- Preheat the oven to 150 degrees Celsius.
- Pop the corned silverside in a large Dutch oven. Studd the onion with the cloves. Add to the pot along with all the remaining ingredients.
- Fill the Dutch oven with water so that it covers the corned beef fillet. Pop on the lid and bring to a simmer on medium heat. Once simmering, skim the top of the liquid to remove any scum that has come to the surface. Pop the lid back on and put the pot into the preheated oven for 1 hour and 45 minutes or until fork tender.
- Remove the pot of silverside from the oven. Drain the meat on a plate. Carve up and serve!
This recipe was cooked in a 26cm Le Creuset French oven.
To stud an onion. Top and tail a brown onion and remove the outer skins. Press each clove into the onion at random spots, until all cloves are inserted.
- Serving Size:
- Calories: 636
- Sugar: 10.4 g
- Sodium: 3889.4 mg
- Fat: 42.8 g
- Carbohydrates: 18.3 g
- Protein: 42.9 g
- Cholesterol: 153.3 mg