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    Home » Recipes » Beef

    My Delicious Corned Beef Recipe, a family fave!

    May 5, 2020 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.

    A recipe close to my heart and a dish I grew up with. Mum would often pick up a piece of corned silverside from our local butcher in the cooler months to cook up on the weekend.

    This recipe is based on mum's but I have added my own little tweaks and twists over the years. The result is my fool proof, delicious and super easy corned beef recipe.

    But before we get to what makes my recipe so great, let's have a chat about corned beef for those that don't have a clue. Plus we will get to my secret ingredient a little later. Gin enthusiasts will love my recipe.

    corn beef sliced with accompaniments

    What is Corned Beef?

    Corned beef varies a little depending on where you live. In the USA you guys would use a piece of beef brisket or on the odd occasion silverside. In Australia and New Zealand, we use a piece of beef silverside.

    The difference between brisket and silverside is what part of the cow it comes from, and the fat content. Brisket comes from the chest and is gelatinous and a little fatty. Whereas silverside comes from the inside of the rear quarter leg and is quite lean.

    Being Australian I use silverside.

    Silverside or brisket is brined or "corned". It is then cooked via a slow simmer over a few hours. The end result is corned beef.

    a piece of corned beef with slices

    Low and Slow is the Go

    Cooking corned beef needs to be a low and slow affair. Fergus Henderson once wrote "One of the most useful things my mother taught me in the kitchen was not to boil meat, but to give it the gentlest of simmers"

    This is something my mum also taught me, and is an important piece of information I'm passing to you.

    For the same reason that we let meat come to room temperature before cooking, is why we don't dump corned beef into a pot of water at a roaring boil. The meat tenses up.

    corn beef sliced with accompaniments

    Cooking Corned Beef

    Cooking corned beef is one of the simplest things you will ever do in the kitchen. If you like to use minimal effort to reap large rewards, this is the recipe for you.

    Firstly you will need to prepare your corned silverside or brisket. I don't brine/pickle my meat, I purchase it already "corned" from my local butcher.

    Remove the silverside from its plastic packaging and give it a rinse. Then remove any sinew present (tip of knife is pointing to sinew in the middle picture below).

    It is up to you if you wish to remove the layer of fat. I generally do as I don't believe it adds flavour by keeping it there during cooking. This is contrary to everything I know about fat and flavour.

    a piece of corned silverside still vacuum sealed from the butcher
    a knife pointing to sinew on a piece of uncooked corned beef
    a piece of uncooked corned silverside on a plate

    Where my recipe differs from most around, and why gin lovers will love it, I use juniper berries not traditional cloves in my recipe. Bay leaves and fresh sprigs of thyme are a must, along with a whole head of garlic.

    head of garlic cut in half
    dried bay leaves, fresh thyme sprigs and juniper berries
    onion skinned, cut in half with toothpicks to hold it together

    Pro Tip: Shove a toothpick through your onion halves to stop the layers falling apart when cooking.

    The bee is placed in a large pot, along with your aromatics. You fill the pot with cold water until it just covers the beet. With the lid on bring the pot to the boil. Then reduce to a low simmer and cook for a few hours.

    corned beef in a large pot with anion, garlic and herbs, covered with water ready to cook
    piece of cooked corned beef with the fat cap still on
    cooked corned beef with fat removed on a plate

    From the middle image above you can see what the beef looks like when it comes out of the pot if the fat is left on. Not very appetising at all. It is far easier to remove the fat before cooking than after.

    walnut sauce in a bowl, sourdough and corned beef on a board

    What to serve with Corned Beef?

    There are lots of ways to enjoy corned beef. My most favourite way is simply on a crusty bread roll with mustard or horseradish cream. But there many delicious dishes to enjoy along with it.

    • Boiled butter potatoes and white sauce
    • Crunchy baked, hasselback potatoes, or baked veg
    • Braised red cabbage
    • As part of a platter with pickles, mustards, and sourdough
    • Walnut sauce (recipe in recipe card)
    • All sorts of salads
    walnut sauce in a blue bowl with a spoon

    Yummo Walnut Sauce

    A bonus recipe for you on the recipe card below, rich, creamy, thick garlicky walnut sauce. Served cold, it goes perfectly with corned beef, along with many other things.

    What to do with Leftovers?

    Besides making lots of corned beef sandwiches or even Rueben sandwiches, there are many ways to use up leftover corned beef.

    • Corned Beef Fritters: 1c SR flour, 1 egg, ¾c milk, 1c grated cheese, 1c corned beef. Mix well, make into patties and fry in a few tablespoons of oil in a non stick fry pan.
    • Corned Beef Hash: Fry 1 onion finely diced, 2-3 potatoes medium diced in 2 tablespoon of oil in a large non stick pan. Add 2-3c chopped corned beef, salt & pepper to taste. Finish with fresh parsley and serve with a runny fried egg on top per person.
    • Breakfast Muffin: Toasted English muffin with corned beef, fried egg, cheese slice and relish or chutney.
    • Corned Beef & Corn Quesadillas: Layer half a tortilla with beef, canned corn kernels, pickled jalapeno slices, and cheese. Fold in half and cook in sandwich press until cheese melts and tortilla is brown. Serve with sour cream.

    My final two pieces of advice are;
    1. Make sure you cut across the grain so you don't end up with long shredded pieces of corned beef.
    2. Cook a bigger piece of corned beef than you think you need as the leftovers are the best bit. If your family is like mine they will inhale them.

    Sara xxx

    corn beef sliced with accompaniments

    Corned Beef (Silverside)

    Recipe Author: Sara McCleary
    An easy corned beef recipe that is the perfect alternative to a Sunday roast dinner. Leaving you with plenty of leftover beef for easy lunches during the week or a corned beef hash.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 2 hrs 30 mins
    Total Time 2 hrs 40 mins
    Course Main (entree)
    Cuisine Australian
    Servings 12
    Calories 163 kcal

    Special Equipment

    • large heavy based pot with lid

    Ingredients

    Corned Beef

    • 1 piece corned silverside/brisket
    • 4-6 dried bayleaves
    • ½ bunch fresh thyme
    • 6-8 dried juniper berries
    • 10 black peppercorns
    • 1 brown onion peeled and cut in half
    • 1 carrot washed and cut into quarters
    • 1 head garlic rinsed and cut into half across the middle
    • 2 Tablespoons dark brown sugar
    • 2 Tablespoons malt vinegar

    Walnut Sauce

    • 1 garlic clove thinly sliced
    • 40 ml olive oil light tasting
    • 30 grams (½ cup) panko crumbs
    • 125 ml (½ cup) milk
    • 110 grams (1 cup) walnuts
    • 50 grams (1 packed cup) parmesan cheese finely grated

    Instructions
     

    Corned Beef

    • Trim corned silverside/brisket or any excess fat or visible sinew.
    • Place corned silverside/brisket into a large pot that has a lid with all of the ingredients. Cover with cold water.
    • Bring the pot to a boil and then reduce to a gentle simmer. Put the lid on pot the and simmer for 2 ½ hours.
    • Skim any brown scum/foam from the pot as it forms.
    • Leave corned beef to cool in the cooking liquid.

    Walnut Sauce

    • Warm sliced garlic and olive oil in a small saucepan over low heat for a minute or two. It is important not to fry the garlic, you want it to soften slightly. Place to the side to cool.
    • In a small bowl soak panko crumbs in milk.
    • Place walnuts in a saucepan of cold water. Bring to the boil over high heat and then drain immediately in a colander. Rinse walnuts with cold tap water and place back in the saucepan again. Cover with cold water and bring to the boil again. Repeat this process twice.
    • In a small food processor or blender, blend walnuts, soaked panko crumbs, parmesan, and a pinch of salt until smooth.
    • Add garlic, oil, and a tablespoon or two of water. Blend until you have a thick sauce. Adjust water as needed.
    • Season to taste and serve with corned beef.
    • Store excess sauce in a container in the fridge for up to a week

    Notes

    Juniper Berries:  You could try using 1 tablespoon of gin in their place. Alternatively use 6-8 cloves.
    Fresh Thyme:  Freeze the ½ bunch of thyme you don’t use if needed. Simply place in a small plastic bag, as it is, whole on the branches. When you want to fresh thyme, just crush it gently in frozen state with your hand. Hold onto the branches in the bag and shake. The leaves will fall off easily and you tip them into your dish.
    Carrot:  I don’t bother peeling the carrot, simple wash it and cut in into quarters. Cut it down the middle to form two long halves and then cut across the middle of each long piece to form two shorter ones.
    Onion:  Trim roots from the base of the onion. Cut the onion in half from top through the base where the roots were. Then peel the skin from the onion (it is easier to peel when it is cut in half). By keeping the base where the roots were attached it will keep the onion halves from falling apart.

    Nutrition

    Calories: 163kcalCarbohydrates: 4gProtein: 11gFat: 11gSaturated Fat: 4gCholesterol: 41mgSodium: 917mgPotassium: 252mgFiber: 1gSugar: 3gVitamin A: 849IUVitamin C: 21mgCalcium: 11mgIron: 1mg
    Keyword corned beef spices, how do I make corned beef, how long do I cook corned beef
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

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    pinterest pin for corned beef
    corned beef with accompaniments
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    Reader Interactions

    Comments

    1. Christine

      August 11, 2021 at 12:29 pm

      5 stars
      This recipe is fantastic! My meat turned out very tender, with great flavour. I didn’t make the walnut sauce (did parsley and mustard instead) but would love to do that next time . This recipe will be my go-to for corned beef in the future. Highly recommended!

      Reply
    2. Ervnn

      January 29, 2021 at 7:09 pm

      It is so cold in Sydney right now, I decided to make this for the family on the weekend. It was delicious. I love how you have added the twist of juniper berries. Thank you so much for sharing the recipe.

      Reply
    3. Ginny

      August 31, 2020 at 3:25 pm

      5 stars
      Made this over the weekend, it was delicious. I didn't have juniper berries so added a splash of gin!

      Reply
      • Sara McCleary

        September 01, 2020 at 10:27 am

        Hi Ginny, glad to hear it worked with a spalsh of gin. Gin makes everything better 🙂

        Reply
        • Nazleen

          September 03, 2020 at 12:54 am

          Hi great recipe. Pls advise what if I can’t get already corned meat then what would be the procedure to do it. Thanks

          Reply
          • Sara McCleary

            September 03, 2020 at 11:33 am

            Hi Nazleen,
            I have never cured my own beef before to make this recipe as corned/cured silverside/beef has always been readily available in Australia at buthers and supermarkets.
            If you do a search on the web there are a few recipes out there that go through the curing process which can take up to 7 days.
            As I haven't gone through the process myself I'm not in a position to offer a suggestion for you.
            There is quite a bit of information out there that may be of help. Some use nitrates to cure the meat, some have nitrate free recipes which is basically brining the beef.
            Cheers Sara

            Reply
    4. Laura | Wandercooks

      June 15, 2020 at 4:52 pm

      5 stars
      This would have to be my most favourite recipe from my childhood! Mum cooks this in a very similar way to your recipe, except she'll often steam the carrots and serve on the side with boiled cabbage and mashed potato. There is nothing like corned beef in my books! Definitely ready to cook up another batch soon. Thanks for the reminder. <3

      Reply
      • Sara McCleary

        June 18, 2020 at 10:26 am

        Hi Laura, it is one of my childhood favourites too. Sounds like your mum served it in a very traditional way, delcious! It is the perfect weather for cooking corned beef right now. I think I'll have to whip up another batch too!

        Reply
    5. Sally C

      May 26, 2020 at 11:04 am

      5 stars
      Thanks for this recipe Sara. I haven't made corned beef in years. Totally forgot about it LOL!!! Made it and it is another of your tasty recipes.

      Reply
      • Sara McCleary

        May 26, 2020 at 11:09 am

        Hi Sally, so glad to remind you of this great dish, and very happy that you enjoyed it.

        Reply
        • Em

          May 15, 2021 at 8:09 pm

          My childhood memory of warm corned beef served with a warm mustard sauce. Also Rueben sandwich is always a winner for leftovers

          Reply
    6. Jimmy D

      May 26, 2020 at 11:02 am

      5 stars
      That walnut sauce sounds really tasty. Such a different twist to what I normally serve with my corned beef.

      Reply
      • Sara McCleary

        May 26, 2020 at 11:09 am

        Hi Jimmy, it is a different slant on what to serve with corned beef. We used it with so many things, it goes great with ham on sandwiches too.

        Reply
    7. Jane

      May 26, 2020 at 11:01 am

      5 stars
      It is so cold in Sydney right now, I decided to make this for the family on the weekend. It was delicious. I love how you have added the twist of juniper berries. Thank you so much for sharing the recipe.

      Reply
      • Sara McCleary

        May 26, 2020 at 11:10 am

        Hi Jane, so happy that you tried the recipe and enjoyed it. I do love the juniper berries, it is a subtle twist for all those gin fans out there.

        Reply

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    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

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