This corned silverside recipe is one I’ve done many times; the family loves it. As a professional chef, I always look for ways to elevate humble ingredients into 5-star dishes. That are worthy of the finest restaurants.

So, here is one for your kitchen, an uncomplicated yet utterly delicious corned silverside recipe. I will also share the complete dish with fondant potatoes, sautéed purple asparagus, braised red onions, Yorkshire pudding, and velouté sauce.

TABLE OF CONTENTS

You won’t believe how impressive yet totally approachable this expertly seasoned, ridiculously tender corned silverside is until you taste it. Perfect for date nights, hosting dinner parties, or just everyday family meals. It makes you look like gourmet royalty without the fancy techniques or expensive ingredients.

I’m telling you, your guests will be hounding you for the recipe! Read on to learn my tips for unlocking the very best flavors from this underrated cut of meat. Cooking with a chef, yes, that’s me.

This 5-Star Restaurant Quality Corned Silverside Recipe

Ingredients For My Corned Silverside Recipe

The superior flavor of this restaurant-quality corned silverside recipe starts with procuring quality ingredients. This doesn’t mean breaking the bank; you can get quality ingredients that won’t cost a packet. You need to know what to look for. Here’s what you’ll need.

Corned Silverside Ingredients

1.5kg (3lb) Corned silverside.
6 Whole cloves.
1 tbsp Allspice berries.
1 tbsp Black peppercorns.
2 Bay leaves.
¼ cup Brown sugar.
½ cup Apple cider vinegar.
Enough water to cover the meat.

Fondant Potatoes Ingredients

6 Agria potatoes.
3 Red onions.
100g (3.52oz) Butter salted.
3 sprigs Fresh thyme.
½ tsp Himalayan pink salt.
1 ½ cups Corned silverside broth.

Purple Asparagus Ingredients

10-12 Purple asparagus.
4 leaves Fresh mint.
½ tsp Himalayan salt.
50g (1.76oz) Butter salted.

Corned Silverside Accompaniments Ingredients

Corned Silverside Ingredient Deep Dive

The Silverside — I prefer a custom-cured, artisanal corned silverside rather than the mass-produced varieties. The custom seasonings and longer curing time result in an intensely beefy flavor and tender texture. If you can’t find gourmet corned silverside, choose the best quality from your local butcher or deli counter. Look for corned silverside with red-crimson color in a vacuum-sealed pack that doesn’t have too much liquid. Corned silverside comes from the hindquarter.

Whole Spices — Whole cloves, allspice berries, black peppercorns, local garlic, and dried bay leaves infuse the cooking liquid with warming aromatics. The freshest spices I find are in my local Indian spice store. I always use local garlic. It has a superior flavor.

Sweet And Sour Flavor Boosters — Brown sugar lends subtle molasses notes. While apple cider vinegar’s bright acidity cuts through the meat’s rich fattiness and tames the brine’s salty flavor. Together, they create a balanced cooking liquid.
Fondant Potatoes — I love to serve my corned silverside with these elegant yet easy potatoes. Their crispy, golden exterior gives way to an irresistibly smooth, buttery interior flavored with fresh thyme. I use Agria potatoes, easily found in any grocery store. Russets or Yukon Golds are also suitable substitutions.
Purple Asparagus — Vibrant purple asparagus is a sure sign of spring. Look for firm asparagus with compact spears that haven’t gone to seed. You can use green asparagus if you prefer.
Red Onions — I use small red onions that are firm, bright, and shiny. Look for red onions that don’t have moldy spots or deep, dark blemishes.
Fresh Herbs — I am blessed with fresh mint and thyme, which grow wild in the garden. Look for fresh herbs that aren’t wilted or discolored. This is a sign they are old. Better still, get live plants and pick the leaves as needed.

Yorkshire Pudding Ingredients

2 Large eggs.
Whole milk.
Pinch of Sea salt.
Bakers or strong flour.
½-¾ cup of Rice bran oil (you could use beef dripping).

Velouté Sauce Ingredients

50g (1.76oz) of Butter salted – I use salted butter as it enhances the overall flavor.
3.5 tablespoons of Strong flour.
2 cups Corned silverside stock.

Corned Beef Recipe The Complete Dish

When I serve my corned silverside recipe, I don’t just cook the silverside. I create an entire gourmet meal around it as the star of the show. Here are the detailed recipes for the corned silverside and accompanying dishes that round out this complete 5-star plate.

Corned Beef Recipe Step-By-Step Method for Superior Results

Prep The Silverside — Rinse the silverside under cold water, then place it in a large pot. Cover completely with cool water and refrigerate overnight.
Drain And Refresh The Water — Drain the water from the pot and discard it. This removes excess saltiness. Fill the pot again with cold water to cover the silverside. Bring to the boil, drain, and discard the water.

Build Deep, Complex Flavors — Fill the pot again with cold water to cover the silverside. Add the whole spices, crushed garlic, brown sugar, and apple cider vinegar to the pot. The sugar adds a subtle sweetness, while the vinegar counteracts the saltiness.

Chefs Pro Tip — I take these three steps to remove the corned silverside’s overly salty flavor. This process works well and adds to the texture and taste of the meat.

I place the silverside into a large pot and cover it with water. Then, I soak it in the refrigerator overnight.
Then, I change the water and bring it to a rapid boil. Then I change the water again. This process removes any impurities and any excess brine.
In the last stage, I add the whole spices, crushed garlic, brown sugar, and apple cider vinegar to the pot. The brown sugar adds a subtle, sweet, caramelized flavor. While the vinegar counteracts the saltiness, this is due to its acidic notes.

Simmer Low and Slow — Bring liquid to a boil, then immediately reduce heat to low. Cover and gently simmer for 2 hours until fork-tender but not falling apart. This slow cooking concentrates flavors for intensely beefy, savory meat.

Cooking Time — I work on one hour of simmering in a covered pot per 500g (1.1lb) of silverside. Add an extra 20 minutes per 500g (1.1lb) if you’re at a high altitude.

Rest Before Slicing — Remove cooked silverside from broth and allow it to rest 15 minutes before slicing. This allows juices to redistribute evenly throughout the meat so they don’t escape when you cut into it.

Alternative Cooking Methods for Corned Silverside

While braising on the stovetop is my go-to for superior texture and flavor control, you can also prepare this corned silverside recipe and use other cooking methods.

The Slow Cooker — Place prepped silverside and aromatic ingredients in a slow cooker. Cover with water and cook for 8 hours on low. The meat will be fall-apart tender.
The Pressure Cooker — Following the manufacturer’s safety guidelines. Add the prepped silverside, whole spices, garlic, sugar, vinegar, and cooking liquid into the pressure cooker and lock the lid. Bring to a boil and turn down the heat to a simmer; cook for 50-60 minutes until extremely tender. The condensed timeline makes weeknight dinners a breeze!
The Instant Pot — Like the pressure cooker, the Instant Pot’s pressurized environment significantly reduces cooking time. Lock the lid in place, select the Meat/Stew function, and adjust the cooking time to 45-60 minutes, depending on the desired doneness.
The Oven — Preheat oven to 150°C (300°F). Place prepped silverside in a heavy braising pan or Dutch oven with the aromatic ingredients and enough liquid to come three-quarters up the meat. Tightly cover the pan with a lid or foil. Braise for 3-4 hours until meat shreds quickly with a fork.

Corned Silverside Accompaniments The Step-By-Step Recipes

In this culinary guide, I’m sharing how to enhance the rich flavors of corned silverside with a collection of meticulously crafted step-by-step recipes for delightful accompaniments. Fondant potatoes, fresh vegetables, Yorkshire pudding, and a velvety velouté sauce. All these trimmings work towards enhancing the flavors and textures of my corned silverside recipe.

Prepping The Vegetables

Fresh Herbs — Wash the fresh thyme and mint, drain them well, and set them to one side.
Red Onions — Peel the red onions, cut them longways, and remove the core on the bottom. Set them to one side.
Purple Asparagus — Trim the tough ends. You can do this by holding each spear at both ends and bending it until it snaps. The asparagus will naturally break at the point where the tough part ends. I like to peel the asparagus. This is a chef thing. It removes the stringy skin and makes for excellent presentation. Rinse them and set them to one side.
Agria Potatoes — Peel the potatoes, cut them longways, and trim the ends. Rinse and dry them.

Corned Silverside Prepped Agria Potatoes

Fondant Potatoes

You want to start the fondant potatoes about an hour and a half into the corned silverside cook. You want to time everything just right so all the components are ready at the same time.

Preheat your oven to 180°C (356°F) — For a convection oven 165°C (329°F) — Gas mark 4.5.

Caramelizing The Potatoes — Add a drizzle of rice bran oil in a large cast iron or oven-proof skillet over medium-high heat. Add the prepped potatoes. Sauté 5 minutes until caramelized. Add the butter and fresh thyme. The thyme will start to pop and release a beautiful herbaceous aroma.
- Add cooking liquid from the corned silverside when the butter has melted, and place the skillet into the oven.

Cooking The Fondant Potatoes — The fondant potatoes will soak up all the flavors from the thyme and stock. They will take 20-25 minutes to cook. You will know when they are done as all the stock will have evaporated and the potatoes will be tender when pierced with a sharp knife.

Caramelized Fondant Potatoes With Thyme and Butter

Caramelized Fondant Potatoes With The Stock Added

Classic Velouté Sauce Recipe

No gourmet corned silverside recipe is complete without a rich, velvety sauce to elevate the beef and bring the entire meal together. My classic velouté recipe has been perfected in fine dining kitchens over the years to coat the meat and vegetables beautifully.

Making The Blonde Roux – Add the flour to make a roux in a saucepan. Let it simmer until it turns a blonde color. This is a blond roux. This should only take 5-10 minutes.
- Whisk in the stock once the roux is cooked out; use some of the silverside cooking liquid. Keep whisking until the sauce thickens. This will prevent any lumps from forming.

When cooking out the roux, don’t rush it. Let it cook on low heat, stirring every couple of minutes so it doesn’t catch and burn.

Cover The Velouté – Use a cartouche and simmer for around 20-30 minutes. Simmering the sauce will develop the flavors and reduce the sauce slightly. It needs to be simmered on a very low heat so it won’t catch on the bottom of the saucepan and burn.
- Now taste the sauce and adjust the seasoning if needed. Use quality sea salt and ground white pepper. Don’t use black pepper, you’ll have black flecks through the sauce, which doesn’t look appealing.

Yorkshire Pudding A Chefs Recipe

Yorkshire puddings are relatively easy to make. However, some guidelines need to be followed for success.

Making The Yorkshire Pudding Batter — Crack the eggs into a measuring cup, take note of the measurement, and pour them into a jug. Now, add the exact same amount of milk to the jug. Add a pinch of sea salt and whisk the eggs and milk together until completely incorporated.

For example, the measurement of the cracked eggs is ½ a cup. Then add ½ cup of milk into the jug.

The same is true with the flour; it is the exact measurement of the eggs. Fold the flour into the liquid using a spatula. Don’t worry if there are lumps; they will dissolve when the batter rests.

Resting The Batter — Cover the batter and rest at room temperature for 1-2 hours. I rest my batter for at least 5-6 hours. The longer you rest the batter, the better the flavor will be.

Preheat your oven to 220°C (430°F) — For a convection oven 200°C (395°F) — Gas mark 7.

Baking The Yorkshire Puddings — Place your muffin tin into a baking tray. Fill each muffin cup with enough oil (about a tablespoon) to coat the bottom. Place the baking tray into the oven until the oil starts to smoke, about 8-10 minutes.
- Place the muffin tray into a baking tray to prevent oil from spilling over and dripping into the bottom of the oven. This can happen when the Yorkshire puddings start to rise.

Chefs Pro Tip — Check the consistency of the Yorkshire pudding batter. Add 1-2 tablespoons of tepid water if it looks too thick. Lightly mix with a spoon. The consistency should be similar to cream.

Now, you will need to work quickly. When the oil becomes smoking hot, carefully remove the baking tray with the muffin tin from the oven. Pour the batter into each of the muffin cups. You should hear a sizzle when the batter hits the hot oil. Fill each muffin cup about halfway full. Try and fill each cup to the same height. Place the muffin tray back into the oven.
- Within 2-3 minutes, they should start to rise. Do not open the oven or change the heat. They should take anywhere between 18-20 minutes to cook. The Yorkshire puddings should be large and puffy.

They should be a golden color, look crispy, and have a slight shine to them. Remove them from the oven, and let them rest for a few minutes. They should easily slide out of the muffin cups.

Sautéing The Asparagus

Heat The Cast Iron Pan — Use the same cast iron skillet as the fondant potatoes were cooked in. Place your cast iron pan on the stove over medium-high heat. Allow it to heat up for a couple of minutes.
Add Rice Bran Oil — Once the pan is hot, add rice bran oil. Swirl the oil to coat the bottom of the pan evenly.
Sauté The Asparagus — Add the prepped asparagus to the skillet in a single layer. Sauté for 3-4 minutes, tossing occasionally to ensure even cooking. The asparagus should become bright green and slightly tender but still crisp.
Season with Salt and Pepper — Sprinkle freshly cracked sea salt and black pepper over the asparagus to taste.
Add Fresh Mint — Add the chiffonade of fresh mint to the skillet. Toss the asparagus and mint together, allowing the mint to infuse flavor into the vegetables.

Once the asparagus is cooked, remove the skillet from the heat. This should be the last process you do before serving my corned silverside recipe. This simple way of cooking asparagus brings out its natural sweetness. At the same time, the fresh mint adds a burst of fresh flavor.

Plating Your Corned Silverside Recipe

First, I thinly slice the corned silverside across the grain. I then placed the halved fondant potatoes and slender asparagus spears onto the plates nestled against each other.

I then fan the slices of beef across the vegetables—next to the red onions. Lastly, I add the Yorkshire pudding and generously spoon the velvety velouté over the top. I garnish the dish with fresh thyme leaves and freshly cracked black pepper.

This eye-catching yet easy plating design transforms my corned silverside recipe into an eye-catching edible art worthy of any fine dining establishment. Don’t be surprised when guests ask you for the gourmet secret behind your corned silverside recipe.

Plating The Corned Silverside First Stage

Helpful Resources

FAQ: Corned Silverside Recipe

What Is Corned Silverside?

Corned silverside is a cut of beef, typically from the hindquarter, cured in a brine. The term “corned” refers to the use of large quantities of salt, also known as “corns of salt,” in the brining process.

The term “silverside “refers to the silver color on one side of the cut of meat. The hallmark scarlet red color of the corned silverside comes from the pink curing salt.

How Do I Remove The Overly Salty Flavor From My Corned Silverside?

Take these three steps to remove the corned silverside’s overly salty flavor. This process works well and adds to the texture and taste of the meat. Place the silverside into a large pot and cover it with water. Then, I soak it in the refrigerator overnight.

Then, change the water and bring it to a rapid boil. Then, change the water again. This process removes any impurities and any excess brine.

In the last stage, cover with water again. Add the whole spices, crushed garlic, brown sugar, and apple cider vinegar to the pot. The brown sugar adds a subtle, sweet, caramelized flavor. The vinegar counteracts the saltiness with its acidity.

Can Corned Silverside Be Cooked In A Slow Cooker?

Yes, a slow cooker is an excellent way to cook corned silverside. The low-and-slow cooking process makes the meat incredibly tender.

The flavors from the brine and spices infuse throughout the meat. Place the corned silverside, spices, and enough water to cover the meat into the slow cooker and cook on low for several hours.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you, here is a handy little unit converter tool for cooking without guesswork.