Beef > Silverside > Corned Beef

Corned Beef

Corned Beef


  • 1.5kg corned silverside
  • 8 whole cloves
  • 1 brown onion, peeled, root intact
  • 1 tablespoon golden syrup
  • 8 small pickling onions
  • 4 large carrots, cut into 12 pieces
  • 1/4 cabbage, cut into quarters 
  • 5 desiree potatoes, cooked, mashed, to serve



Step 1
Place silverside into a large saucepan. Cover with cold water. Press cloves into onion. Add to saucepan.

Step 2
Place saucepan over low heat. Bring to the boil, uncovered. Use a spoon to skim fat from surface and discard. Partially cover saucepan. Cook a further 30 minutes.

Step 3
Add syrup, onions and carrots to saucepan. Partially cover. Cook a further hour. Add cabbage. Cover and cook a further 10 minutes or until cabbage is tender.

Step 4
Remove cabbage, onions and carrots. Keep warm. Remove corned beef. Cover and stand for 15 minutes before thinly slicing. Serve with vegetables or on a sandwich.


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