My lazy corned silverside

My lazy corned silverside


21 people made this

About this recipe: I originally made this whilst living in New Zealand some years ago and adapted it to suit my taste.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.

k28slm Somerset, England, UK

Serves: 4 

  • 2-2.5kg piece Corned Silverside
  • 1 carrot
  • 1 onion
  • 2 Tbsp golden syrup
  • 2/3 bayleaves
  • 12 whole black peppercorns
  • 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 peeled and roughly chopped carrot and onion.
  3. Add golden syrup, peppercorns, bayleaves and one can beer.
  4. Top up with cold water, (up to top of meat), bring to boil and simmer for about 2-2.5hrs.
  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.
  7. Traditionally served with mashed potatoes and bolied 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.
  8. This is also great served cold either on sandwiches or with pickles and cheeses.

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Reviews (2)


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

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