How to Make Traditional Corned Beef Silverside



Time Needed

28 mins Prep

420 mins Cook



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  • 1.5
    Kg Silverside
  • 1
    Bowl Of Water, Enough To Cover The Beef
  • 1 cup
    Malt Vinegar

Nutrition Information

Qty per
48g serve
Qty per
Energy 9cal 19cal
Protein 0.14g 0.29g
Fat (total) 0.1g 0.2g
 – saturated 0.02g 0.03g
Carbohydrate 2.81g 5.84g
 – sugars 1.03g 2.13g
Dietary Fibre 0.12g 0.25g
Sodium 0.7mg 1.46mg

Nutritional information does not include the following ingredients: Malt Vinegar

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Here’s How To Make Traditional Corned Beef Silverside!

I love it because the leftovers can be used to make into corned beef fritters.


  1. Place the corned beef in a medium-sized stockpot and cover with water. Add vinegar and bring to the boil.

  2. Lower heat to simmer and cook for about 3 ½ to 4 hours.

  3. Remove beef from water, drain, cover and rest for 15 mins then slice.

  4. Serve with buttery mashed potatoes and peas for an ultimate English dinner! And the leftovers are fabulous for sandwiches through the week.

  5. TIP: If you want to cook this beforehand firmly wrap the beef in a few layers of foil once your drain it to stop the beef from drying out, the foil will also keep it hot for about an hour.

My mum swears that the only vinegar you should use when cooking corned beef is malt vinegar. No other vinegar will do! She says malt vinegar adds great flavour.

How to Make Traditional Corned Beef Silverside | Stay At Home Mum

It’s cooked properly if a fork slides in with no resistance.

Have you tried our Traditional Corned Beef Silverside? Did you love it? 

How to Make Traditional Corned Beef Silverside | Stay At Home Mum