My lazy corned silverside

    3 hours 10 min

    I originally made this whilst living in New Zealand some years ago and adapted it to suit my taste. I have made this many times now in the UK and goes down a treat. I usually order the corned silverside from my local butcher 6 or 7 days in advance as I can never find it in the supermarkets. You could omit the beer but it just does not taste the same without.


    Somerset, England, UK
    48 people made this

    Serves: 4 

    • 2 to 2.5kg piece corned silverside
    • 1 carrot, roughly chopped
    • 1 onion, roughly chopped
    • 2 tablespoons golden syrup
    • 12 whole black peppercorns
    • 2 to 3 bayleaves
    • 4 cans beer

    Prep:10min  ›  Cook:3hr  ›  Ready in:3hr10min 

    1. Remove plastic wrapping and wash meat in cold water (makes it less slippery).
    2. Put silverside into a deep saucepan along with carrot and onion.
    3. Add golden syrup, peppercorns, bay leaves and one can beer.
    4. Top up with cold water, (up to top of meat), bring to boil and simmer for about 2 to 2 1/2 hours.
    5. Sit down with a good book and drink the rest of the beer whilst it cooks slowly. Remember to check the level of water from time to time and top up if required.
    6. Remove silverside from cooking liquor and leave to cool/set for 15 minutes. If you try to carve too early it may shred. Discard cooking liquor or reserve for another use.

    To serve...

    Traditionally served with mashed potatoes and boiled cabbage but I serve with mashed potatoes, boiled cabbage and frozen peas or carrots with prepared English mustard as a condiment. Quite honestly any vegetables works just as well. This is also great served cold either on sandwiches or with pickles and cheeses.

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    Reviews in English (7)


    Altered ingredient amounts. I also add a tablespoon or so of mustard. The nice thing about this recipe is you don't have to be exact on the ingredients. xx  -  29 Nov 2010


    Love this, very close to what my mother made when I was growing up in NZ!  -  29 Nov 2010


    I loved this until I came to the bit about discarding the cooking liquor - sacrilege !!! Such tasty stock to just throw away! I made an oxtail soup with mine and it was delicious  -  29 Oct 2016