How to Make Corned Beef Silverside


  • 2kg piece corned beef silverside
  • 2 oranges
  • 2 tablespoons golden syrup
  • 40 whole cloves
  • 2 bay leaves
  • Pepper


Rinse the meat off in cold water (makes it less slippery and easier to handle)

Take the whole cloves and stick the little spike part of each clove well into the meat (sometimes you need to make a little hole into the meat with the point of a veggie knife in order to get it in)

Stud the entire piece of meat evenly with cloves, using more than 40 of them if necessary

Put the golden syrup into the bottom of a large tall saucepan

Put the meat into the pot, add the bay leaf and pepper, halve the oranges and squeeze them to get some juice out over the meat, drop the squeezed oranges into the pot as well

Cover with water and simmer for 1.5 to 2.5 hours depending on how big the piece of meat is—even a small bit does really well on low for 1.5-2 hours, but top up the water if necessary

Take out and rest the meat for 10 minutes. Pick out what cloves you can (they are really there for flavour, not to be eaten)

Carve the meat across the grain (if you do it the wrong way your "slice" of meat will fall into 1000 tiny pieces!)

Serve with a sauce of your choice (mustard and bechemel go best) and a side of veggies.


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