About this recipe:I originally made this whilst living in New Zealand some years ago and adapted it to suit my taste.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.
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Remove plastic wrapping and wash meat in cold water, (makes it less slippery)
Put Silverside into a deep saucepan along with peeled and roughly chopped carrot and onion.
Add golden syrup, peppercorns, bayleaves and one can beer.
Top up with cold water, (up to top of meat), bring to boil and simmer for about 2-2.5hrs.
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.
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.
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.
This is also great served cold either on sandwiches or with pickles and cheeses.