Corned Meat Silverside or Beef
Savor the timeless comfort of Corned Meat Silverside or Beef, a hearty dish that brings tender, flavorful meat to your table with a medley of aromatic vegetables. This classic recipe uses corned beef silverside simmered gently with apple cider vinegar, peppercorns, bay leaves, and mustard seeds, infused with the natural sweetness of brown sugar. The addition of garlic, onion, carrots, celery, and optional potatoes and cabbage creates a warming one-pot meal that’s as nourishing as it is satisfying. Perfect for family dinners or festive occasions, this slow-cooked masterpiece delivers melt-in-your-mouth texture and rich, savory broth, making it an ideal comfort food. Serve it sliced with the flavorful vegetables and ladle some broth over for an irresistible finish.
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Recipe Information
Ingredients
- 1.5 kg corned beef silverside
- 3 liters water
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 10 whole peppercorns
- 2 whole bay leaves
- 1 teaspoon mustard seeds
- 1 large onion
- 3 whole garlic cloves
- 2 medium carrots
- 2 medium celery stalks
- 4 medium potatoes (optional, for serving)
- 1 small cabbage (optional, for serving)
Instructions
Rinse the corned beef silverside under cold water to remove any excess brine. Pat dry with paper towels.
Place the corned beef in a large pot or Dutch oven.
Add the water to the pot, ensuring that the meat is fully submerged. If necessary, add more water.
Add the brown sugar, apple cider vinegar, peppercorns, bay leaves, and mustard seeds to the pot.
Peel the onion and garlic cloves. Cut the onion into quarters and lightly crush the garlic cloves. Add both to the pot.
Peel and chop the carrots and celery into large chunks, then add them to the pot as well.
Bring the pot to a gentle boil over medium heat, then reduce the heat to low and cover with a lid.
Simmer the corned beef for 2.5 to 3 hours, or until it is tender and easily pierced with a fork. Skim any foam that appears on the surface as it cooks.
If adding potatoes and cabbage, peel and quarter the potatoes and cut the cabbage into wedges. Add them to the pot during the last 30 minutes of cooking.
Once the meat is cooked, carefully remove it from the pot and allow it to rest for 10 minutes before slicing against the grain.
Serve the sliced corned beef with the cooked vegetables and some of the flavorful cooking broth ladled over the top.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 11.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
