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Recipes Savoury Corned Beef

Corned Beef

A very economical dish, excellent hot with boiled potatoes or cold in a sandwich with pickle or chutney. Goes well with our Edmonds mustard sauce.

2 hours
Prep Time
(38)
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Corned Beef

Ingredients

  • 1.5–2kg corned silverside
  • 1 onion, peeled, halved and stuck with 6 cloves
  • 1 Tbsp malt vinegar
  • 10 black peppercorns
  • 1 bay leaf
  • 2–3 sprigs each of parsley and thyme
  • 2 Tbsp Chelsea Brown Sugar or Chelsea Golden Syrup
  • Mustard Sauce (optional)

Method

  1. Put all the ingredients into a large saucepan and cover with cold water.
  2. Bring to a simmer and cook, covered, for 30 minutes per 500 grams of meat or until the meat is tender when tested with a fine skewer.
  3. Let the meat sit in its liquid for 20 minutes before slicing thickly to serve. If you want to serve the meat cold, let it cool in the liquid then remove and slice thinly. Reserve 1 cup of the liquid if you intend to make Mustard Sauce.
  4. Serve hot with Mustard Sauce or as a cold cut with salad or in a sandwich.

Add your review

Shane Quinn

Very nice recipe, I always cook this in a slow cooker and taste delicious.

Shane Quinn

Very nice recipe when cooked in a slow cooker.

Kathy

The best recipe ever. So simple and delicious

Justyn Davis

Nice and easy recipe to follow. End result was amazing. Best of all had left overs for sandwiches the next day.

Gayle

All Edmonds recipes are wonderful.

Reply from Edmonds:

That’s such a lovely thing to say, Gayle. Thank you! We’re so glad you’re enjoying the recipes. Happy cooking!

Mary

Excellent

Mary

Great recipe - Delicious

Hello

Good

Tracey

Mum used to make this for us and put the carrots and silverbeet in with it part way through, so good. I searched to check how to do it, been a while and Edmonds is the go to recipe. The mustard sauce is a must. Thanks Edmonds for keeping it simple.

May

Great recipe never fails, so easy and yummy!! makes for a good hot cooked dinner and with the left overs good for salad and cold meat, or sandwiches.

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