How to Make Classic Corned Beef

Corned beef is easy to make, tender and tasty – it’s the perfect mid-week family-pleaser. We’d like to thank Beef & Lamb for this delicious recipe. You can check out the original recipe plus much more here.

classic corned beef recipe

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Preparation: 5 minutes | Cooking: 2 hours | Serves: 6


  • 1¼ kg piece of uncooked corned (pickled) silverside
  • 1 onion, peeled, studded with cloves
  • 3 bay leaves
  • 2 tbsp brown sugar
  • 60 ml (1/4 cup) malt vinegar


  1. Rinse corned silverside in cold water to remove any surface brine. Place the silverside in a large heavy based pot (large enough for the meat to be completely submersed in water).
  2. Cover the silverside with cold water.
  3. Place over a low heat and bring to a simmer. Skim any scum that rises to the surface. Once all scum is removed, add onion, cloves, bay leaves, sugar and vinegar.
  4. Partially cover the pot and keep the heat at simmering point – small bubbles will occasionally rise to the surface. Adjust the heat as needed throughout the cooking time.
  5. Cook until the silverside is tender – usually about 1 ½ – 2 hours. When ready, a fork should easily penetrate the centre of the meat.


  • Don’t let the water boil, as this will overcook the beef.
  • You can substitute the malt vinegar with apple cider vinegar.
  • Slice meat against the grain (i.e. do not slice in the direction of the meat fibres) – you may need to change direction as you cut the meat.

At, you can find some fantastic consumer-friendly resources for everything beef and lamb, including nutritional facts, information, recipes and more. Want some more delicious recipe ideas? Check out this festive roast beef and these tasty beef brisket burgers.