Got a craving for corn beef? Look no further than our delicious 5-ingredient silverside recipe!
This old fashioned corned beef recipe is a family-friendly dish that is easy to make, simple and full of flavour.
Enjoy the mouthwatering taste of tender silverside or corned beef with this classic recipe tonight!
Corned Beef has been a family staple since I was little growing up in NZ.
Try my easy to follow recipe for corned beef and silverside. Absolutely delicious simple & tasty.
This is a super easy version of corned beef with brown sugar and vinegar that results in tender fall apart meat.
There are many ways to cook corned beef with both traditional and modern approaches.
Here you’ll find how to cook silverside with vinegar using the traditional cooktop method, which is both simple and effective.
You can just as easily use a slow cooker which we discuss, for an even more tender piece of beef.
Corned Beef Vs. Silverside – What’s the Difference?
Although corned beef and corn silverside are both meats that have been cured using a mixture of pickling salt, sugar and spices (corned), they are actually two different cuts.
Corned beef is the fattier cut of beef from the front upper part (brisket) of the cow while silverside is leaner and taken from the inside lower rear leg (round cut).
The two have slightly different textures and flavours.
However, they can both be cooked in similar ways, such as simmering or slow cooking in a crockpot.
I use the same recipe for both.
The ingredients and their job
All the ingredients in this corned beef and silverside recipe have a job to do.
- Why You Should Add Vinegar to Your Corned Beef and Silverside.
- Adding vinegar to your corned beef and silverside recipe helps to tenderise the meat and enhance its flavour.
The acidity in the vinegar breaks down the tough fibres in the meat, making it more tender and juicy.
It also helps to balance out the flavours in the dish, giving it a tangy and savoury taste.
- Why You Should Add Onion When Cooking Corned Beef and Silverside.
- Onions are often added when cooking corned beef because they add flavour and help tenderise the meat.
The natural sugars in the onions caramelize during cooking, adding a sweet and savoury flavour to the dish.
Additionally, the enzymes in the onions help break down the tough fibers in the meat, making it more tender and easier to eat.
- Why Brown Sugar is Used in Corned Beef and Silverside Recipes.
- Brown sugar is often used in corned beef recipes because it adds a sweet and slightly caramelized flavour to the meat.
It also helps to balance out the saltiness of the brine used to cure the beef.
Additionally, the sugar can help to create a nice crust on the outside of the meat when it is cooked.
- Why You Should Add Peppercorns to Your Corned Beef and Silverside Recipe.
- Adding cracked peppercorns to your corned beef recipe can enhance the flavour and add a subtle spiciness to the dish.
The peppercorns also help to balance out the saltiness of the corned beef and can add a nice texture to the dish.
- 1½ kg Raw (pickled) Corned Beef / Silverside
- ½ Cup Brown/Malt Vinegar
- ½ Cup Brown Sugar
- 1 large brown onion
- ½ Tbsp cracked peppercorns (optional)
- Coarsely Chop onions
- Place the vinegar, sugar and onions in a large, heavy-based deep saucepan.
- Add some water and stir to dissolve brown sugar.
- Add the beef and peppercorns, then cover with water.
- Place over high heat and bring to the boil.
- Reduce the heat, cover and Simmer (do not boil) for 2½ hours.
- When ready the beef should be firm to the touch.
- Drain and leave to rest.
Best Cuts For Cooking Corned Beef
- Corned silverside
- Corned Beef
- Corned brisket
- Corned girello /eye of silverside
5 Tips For Cooking Corned Beef
- Most supermarkets sell corned beef with brining liquid in vacuum-sealed bags.
Rinsing your cut before cooking avoids an overly salty taste.
Rinse beef in cold water to remove surface brine. Place into a heavy-based pot and cover with cold water.
You can also draw out excess salt by soaking corned beef in a bowl of cold water overnight.
- Bring pot to boil, remove grey foam that rises to the surface, then reduce heat to a low simmer.
Don’t let the water boil, as this will overcook the beef and makes it dry and stringy.
Keep the cooking temperature at simmering point.
- Adjust heat and maintain a simmer so small bubbles occasionally rise to the surface throughout the cooking time.
Allow 25–30 minutes for each 500 g of beef.
- A fork should easily penetrate the centre of the meat when ready.
Once cooked, remove pot from heat and leave beef to rest in the cooling liquid.
- Slice meat against the grain (i.e. do not slice in the direction of the meat fibres) – you may need to change direction as you cut the meat.
Easy Corned Beef Recipe Variations
You can add or substitute any of the following to the pot to flavour the beef delicately.
- You can substitute the malt vinegar with apple cider vinegar.
- Add 1 celery stick, coarsely chopped, leaves included.
- Put 1 tsp cracked peppercorns into the mix.
- Coarsely chop a carrot carrot and add.
- Include a garlic bulb, halved.
- Add a couple of bay leaves.
- 1 teaspoon cloves.
- Throw ⅓ cup chopped flat-leaf parsley in.
Corned Beef in Slow Cooker
Corned Beef is best cooked in the slow cooker over a low heat for a long time, ideally between 7 & 9 hours.
Slow cooker corned beef is easy, it just takes a bit longer.
- Follow above recipe, steps 1 & 2, but instead of using a saucepan put everything in your slow cooker.
- Add 2 cups warm water and stir sugar in.
- Add meat and cook in slow cooker on low for between 7 & 9 hours.
I would not recommend cooking on high in the slow cooker, however you can of course, the timing would be 4-6 hours on high.
What To Eat With Corned Beef
- Corned beef with roux sauce and vegetables make a hearty week night meal.
- Serve with mashed potato and steamed greens.
- Corned beef with cabbage sauted with bacon, onion and cream.
- Spoon some warm green tomato relish over the meat and serve with broccoli and mashed potatoes.
- Mashed potato, peas, carrots and white sauce go well with this corned meat.
Corned Beef Sauce Accompaniments
All these are great to have with your corned beef.
- Roux (white sauce).
- Drawn Butter Sauce.
- Parsley Sauce.
- Tomato Relish.
12 Delicious Ways to Use Corned Beef Leftovers.
Looking for ways to use up your leftover corned beef? Look no further!
These 12 recipes are sure to satisfy your taste buds.
- Corned Beef Fritters.
Use your corned meat leftovers by making some yummy corned beef fritters.
They can make an awesome appetiser, lunch or light meal.
- Corned Beef and Cheese Omelette.
Whisk together eggs and milk and pour into a hot skillet. Add diced corned beef and shredded cheese and fold over for a delicious breakfast or brunch.
Or dice or Shred leftover corned meat and fold in to tasty omelette for a savoury breakfast or brunch.
- Corned Beef Hash.
Dice up your leftover corned beef and mix it with diced potatoes, onions, and bell peppers.
Fry it all up in a skillet until crispy and serve with a fried egg on top.
- Reuben Sandwich.
Layer your leftover corned beef on rye bread with sauerkraut, Swiss cheese, and French dressing.
Grill until the cheese is melted and the bread is crispy.
- Corned Beef and Cabbage Soup.
Simmer your leftover corned beef with cabbage, carrots, onions, and potatoes in a pot of beef broth for a hearty and comforting soup.
- Corned Beef Tacos.
Shred your leftover corned beef and serve it in a warm tortilla with avocado, salsa, and cilantro for a delicious twist on traditional tacos.
- Corned Beef and Potato Casserole.
Layer sliced potatoes and corned beef in a casserole dish with cream of mushroom soup and top with shredded cheese.
Bake until bubbly and golden brown.
- Corned Beef and Swiss Quiche.
Mix your leftover corned beef with eggs, Swiss cheese, and spinach for a savoury and satisfying quiche.
- Corned Beef and Potato Salad.
Dice up your leftover corned beef and mix it with boiled potatoes, hard-boiled eggs, and a creamy dressing for a delicious and filling salad.
Or you can use this potato salad recipe and swap the bacon over for diced corned beef.
- Corned Beef and Cabbage Rolls.
Roll up your leftover corned beef with cooked cabbage and rice in a spring roll wrapper and fry until crispy.
Serve with spicy tomato sauce for dipping.
- Corned Beef and Potato Croquettes.
Mix mashed potatoes with diced corned beef and shape into balls.
Roll in breadcrumbs and Fry until golden brown for a delicious and crispy snack or Appetiser.
Is pickled pork the same as silverside?
No, pickled pork and silverside are not the same thing.
Silverside is a cut of beef that comes from the hindquarters of the cow, while pickled Pork is made from the shoulder or leg of the pig that has been cured in a Brine solution.
How long to cook corned beef per kg?
For corned beef that is tender and juicy, you should plan on cooking it for about 50 minutes per kilogram.
So, if you have a 2-kilogram corned beef, you should cook it for approximately 1 hour and 40 minutes.
However, it's always best to use a meat thermometer to ensure that the internal temperature reaches at least 63°C before serving.
How long to cook silverside per kg?
As a general rule, you should cook silverside for 25-30 minutes per 500g.
So, if you have a 1kg piece of silverside, you should cook it for around 50-60 minutes.
However, it's always best to use a meat thermometer to ensure that the internal temperature of the meat reaches 63°C.
Can you cook corned beef without vinegar?
Yes, you can cook corned beef without vinegar. Instead of using vinegar, you can use other acidic ingredients like lemon juice or wine to add flavour and tenderise the meat.
You can also cook the corned beef in a slow cooker with vegetables and spices for a delicious and easy meal.
Recommended Celebrity Cookbooks
This post contains affiliate links. If you use these links to buy something we may earn a commission. Thanks.
Amount Per ServingCalories 76Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 9mgSodium 8mgCarbohydrates 13gFibre 0gSugar 12gProtein 3g