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
Corned Beef


  • 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)


  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.

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