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.

Add your review


Foolproof as usual

Sharon scott

Can always rely on Edmonds. My parents did as their go too.
I have done so for as long as I can remember and continue too.
Awesome recipes from a simpler era everything you need
Much loved

Kittie Green

Delicious. Made it recently for my brother's when they came for lunch. Family fav growing up. Tasted exactly how I remembered mum and dad making it. Love Edmonds for cooking.


Edmond's is always the best go to for all recipes

Myles M

Solid recipe. 16-17$ a kilo now. Hardly economical anymore

Cavin McGrath

Amazing every time


Old favourite

Debbie Downing

Lovely recipe