About this recipe: I originally made this whilst living in New Zealand some years ago and adapted it to suit my taste.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