Beef Corned Silverside

bowl Serves 6-8


  • 1.5kg piece beef corned silverside
  • 30 whole cloves
  • 4 Tbsp golden syrup
  • 6–8 bay leaves
  • 10-12 whole black peppercorns
  • 2 oranges
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  • 1. Remove the meat from its wrapping and rinse under the tap. Trim away any visible fat.

  • 2. Dress the meat with the cloves. 30 cloves should be enough to cover each side of the meat.

  • 3. Take a large, deep saucepan and place the meat into the pan sitting the meat on a trivet if you have one, to ensure the meat cooks evenly.

  • 4. Add the bay leaves, peppercorns and golden syrup.

  • 5. Cut the oranges in half, squeeze the juice over the meat, place oranges into the pan.

  • 6. Fill the saucepan with water; ensuring all of the meat is covered.

  • 7. Place the lid on the pan and simmer until cooked, allowing 50 minutes cooking time per 500g.

  • 8. Skim and clean the surface of the water with a ladle every 30 minutes or so to prevent the liquid from becoming cloudy. You may need to top up the pan with more water to keep the meat completely covered.

  • 9. Once cooked, remove meat from the pan, cover and set aside for 12 – 15 minutes.

  • 10. Remove the cloves from the meat and carve; slicing it across the grain. Serve with mustard sauce and seasonal vegetables.

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