Traditional Corned Beef Silverside Recipe

Here’s How To Make Traditional Corned Beef Silverside!

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

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.

For many, there’s nothing quite like the satisfaction of biting into a slice of traditional corned beef silverside. This beloved dish has been a staple of Irish-American cuisine for generations, and with good reason. Its tender, flavourful beef and hearty vegetables make it a comforting and filling meal that’s perfect for any occasion.

While recipes for corned beef may vary slightly depending on who you ask, there’s no mistaking the unmistakable aroma of this classic dish as it simmers away on the stove. If you’re looking for a dish that’s sure to delight your taste buds and warm your soul, you can never go wrong with a plate of traditional corned beef silverside.

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

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

Traditional Corned Beef Silverside Recipe

Recipe by Stay at Home Mum

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Course: EntreeCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

350

kcal

Total time

1

hour 

40

minutes

Master a classic with confidence—this guide to traditional corned beef silverside offers no-nonsense steps for tender, flavour-packed meat. Perfect for family dinners or those hearty leftovers the next day.

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Ingredients

• 1.5 number kg Silverside

• 1 number bowl of water, enough to cover the beef

• 1 cup Malt Vinegar

Directions

• Place the corned beef in a medium-sized stockpot and cover with water. Add vinegar and bring to the boil.
• Lower heat to simmer and cook for about 3 ½ to 4 hours.
• Remove beef from water, drain, cover and rest for 15 mins then slice.
• Serve with buttery mashed potatoes and peas for an ultimate English dinner! And the leftovers are fabulous for sandwiches through the week.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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