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Corned Beef / Corned Silverside

Silverside is a cut of beef from the hindquarter of the cattle, just above the leg cut. It gets its name because of the “silverwall” on the side of the cut. The beef is then soaked in a salt brine.

INGREDIENTS (serves 6)
1.5kg corned beef (corned silverside)
½ cup vinegar (white, malt, wine and balsamic all work well)
2 tbsp golden syrup
2 tbsp brown sugar
3 bayleaves
1 brown onion, skin peeled and left whole
piece of orange peel
6 whole cloves
10 whole peppercorns

Take the meat out of its packaging and rinse under the tap to remove any surface brine. Place in slow cooker.
Add the remaining ingredients and enough cold water to barely cover the meat.
Cook on low for 8 – 8.5 hours or high for 4 – 4.5 hours.
Take meat out and rest for 10 minutes wrapped in aluminium foil until ready to slice. Cut the meat across the grain. (If you do it the wrong way your slice of meat will fall into a 100 tiny pieces). Serve with mashed potato, carrots, cabbage and mustard sauce. (Recipe below)

In summer, corned beef can be served cold with a salad. Any leftover meat can be used for sandwiches and making corned beef fritters.


1 egg
2 tbs sugar
1 heaped tbs plain flour
2 tsp Colmans dried mustard powder
1 cup of corned beef liquid
¼ cup malt vinegar
salt & pepper

In a small saucepan beat egg and sugar together. Add flour and mustard. Stir in corned beef liquid and vinegar. Cook over a low heat until mixture thickens. Season with salt and pepper.


There are few things better during winter than a meal of hot corned beef served with mustard sauce, mashed potato, carrots and cabbage. Corned beef is a "Family Favourite.” As a child growing up in New Zealand corned beef was a regular meal at the family dinner table. 

My first date with Jarrod was at his flat in Bourke Street, Palmerston North. Jarrod and 5 other housemates were living in this massive 5 bedroom beautiful old character house that had been a photographic studio. He invited me for dinner and guess what he cooked? Corned beef with all the trimmings. My invite to dinner was sent via fax to Central Normal School where I was teaching at the time. Back in those days the school receptionist intercepted all the faxes and then distributed them to the appropriate persons pigeonhole. So everyone knew about the invite and they all encouraged me to go thinking a guy that was cooking corned beef with all the trimmings would be a good catch for Miss Morris. I must admit I was impressed and was sold on Jarrod and his culinary skills. We then watched the movie, Mrs Doubtfire and dessert was Chocolate Caramel Slice and plunger coffee.

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