Aussie Silverside recipe

Some dinners smell like home before you even lift the lid. A pot of gently simmering corned beef with cloves, bay and peppercorns is one of them. If you have been looking for a silverside recipe that cooks up tender, slices neatly and has plenty of options for sauces and sides, you have landed in the right kitchen. In Australia we call the cut silverside.

It is a leaner section of the hindquarter that takes to slow simmering like a duck to water. This silverside recipe will show you the classic stovetop method, a slow cooker option and an easy oven finish for a burnished edge.

I wrote this to be an easy aussie silverside you can rely on. We will cover how much liquid to use, how to keep the meat juicy, how long to cook per kilogram, and how to slice so it stays tender. I will also share an aussie recipe with silverside that turns leftovers into toasted sandwiches and a simple hash for breakfast. By the end you will have a complete guide that feels like a chat with a friend, not a lecture from a textbook.

What Exactly Is Silverside

Silverside is a cut from the outside of the hind leg. When it is pickled in a brine with salt and spices it becomes what many of us call corned beef. The cut is lean with long muscle fibres. That is why the method matters. It needs gentle heat in a flavourful bath so the fibres relax. Done right, a silverside recipe gives you clean slices that are sturdy enough for sandwiches yet soft when you bite in.

In Australian shops you will often see it vacuum packed with a spice sachet. The meat is already brined, so you do not need to add salt to the liquid. Rinsing the surface briefly before cooking helps control the saltiness of the finished dish.

Why This Silverside Recipe Works

1. Aromatics layered for balanced flavour
   Onion, bay leaves, cloves and peppercorns build an old fashioned base. A little brown sugar and malt vinegar round out the brine so the meat tastes savoury, not harsh.
2. Gentle simmer, never a boil
   Boiling tightens the fibres. A barely-bubbling pot keeps the meat juicy.
3. Right time per weight
   Plan on 45 to 50 minutes per kilogram for stovetop. Slow cooker is set and forget for about 6 to 8 hours on low.
4. Resting time matters
   A quick rest in the liquid after the heat is off keeps the juices inside the meat, not on your chopping board.
5. Across-the-grain slicing
   Cutting across the long fibres gives that tender, fall-apart feeling without the meat crumbling.

This is an easy australian silverside guide you can bookmark and return to whenever you crave warm slices with creamy parsley sauce.

A Little Story From My Table

When I was a kid, Mum made corned beef on school term Sundays so we had leftovers for Monday sandwiches. She would slip a few cloves and a piece of orange peel into the pot. The kitchen fogged up, the windows steamed and my brother hovered with a fork asking for a taste. I learned early that a good silverside recipe is more about patience than fancy steps.

Today I cook it for my own family when the weather turns or when we need a meal that stretches. The leftovers are the best part. Thick slices for toasties with cheese and pickles. Cubes fried with potato and a runny egg. It is fuss free food with a big-hearted spirit.

Ingredients You Will Need

• 1.2 to 1.5 kg corned silverside, rinsed under cold water
• 1 large brown onion, quartered
• 2 carrots, cut into chunks
• 2 celery sticks, cut into chunks
• 8 to 10 whole peppercorns
• 3 bay leaves
• 6 whole cloves
• 2 tbsp malt vinegar or apple cider vinegar
• 1 tbsp brown sugar or golden syrup
• 1 tsp mustard seeds, optional
• Cold water to cover the meat by about 2 cm
• To serve: steamed potatoes, carrots and green beans or buttered cabbage

For sauce options, see the recipes a little further down. I give you a parsley white sauce and a grainy mustard cream.

Equipment

• Large heavy pot with a lid, or a slow cooker
• Slotted spoon for skimming
• Sharp slicing knife
• Cutting board with grooves to catch juices

Step-by-Step: Classic Stovetop Silverside Recipe

1. Rinse and set up
   Remove the silverside from the packet. Discard the brine. Rinse the surface briefly under cold water. Do not soak. Place the meat in a large pot.
2. Add aromatics
   Scatter onion, carrot, celery, peppercorns, bay leaves and cloves into the pot. Add vinegar, brown sugar and mustard seeds if using.
3. Cover with water
   Add cold water until the meat is covered by about two centimetres. This helps the heat travel gently through the meat.
4. Bring to a gentle simmer
   Set the heat to medium and watch closely. As soon as you see bubbles break the surface, reduce to the lowest heat that keeps a slow steady simmer. Skim any foam for a clear liquid.
5. Cook by weight
   Simmer for 45 to 50 minutes per kilogram. Turn the meat once halfway so it cooks evenly. Top up with hot water if needed to keep it submerged.
6. Rest in the liquid
   Turn off the heat and let the silverside sit in the pot for 15 minutes. This short rest stops juices from rushing out when you slice.
7. Slice across the grain
   Lift the meat out, set it on a board and pat dry. Find the direction of the muscle fibres and slice across them in neat slices. Aim for about 5 mm thick for dinner plates and slightly thicker for sandwiches.
8. Serve
   Spoon your sauce of choice over the warm slices. Add veggies and a little of the cooking liquor if you like a wetter plate. Dinner is ready.

Slow Cooker Method

If you prefer a set and forget approach, the slow cooker delivers. Place the rinsed silverside in the bowl of the cooker, add the aromatics, vinegar and sugar, then pour in enough water to cover. Cook on low for 6 to 8 hours until fork tender. Rest for 10 minutes in the liquid before slicing across the grain. This yields an easy aussie silverside that practically cooks itself while you get on with the day.

Oven Finish Option

After simmering, pat the silverside dry, brush with a spoon of mustard mixed with golden syrup and place under a hot grill for a few minutes until lightly caramelised. This gives a sticky edge that is excellent for sandwiches.

Two Classic Sauces

Parsley White Sauce

• 40 g butter
• 2 tbsp plain flour
• 2 cups milk, warmed
• 1 tsp Dijon mustard
• 1 packed cup finely chopped parsley
• Salt and white pepper
• Squeeze of lemon

Melt butter in a small pot over medium heat. Stir in flour and cook for one minute. Slowly whisk in warm milk until smooth. Simmer gently for 2 to 3 minutes until thick enough to coat the back of a spoon. Stir in mustard, parsley, salt, pepper and lemon. Keep warm. This silky sauce loves the savoury tang of the silverside recipe.

Mustard Cream

• 200 ml thickened cream
• 2 tbsp wholegrain mustard
• 1 tsp Dijon mustard
• 1 tsp malt vinegar
• Pinch of sugar, pinch of salt

Stir all ingredients in a small pan over low heat until warm and slightly thickened. Do not boil. Taste and adjust the salt or vinegar. This is a rich, easy australian silverside partner for nights when you want a little luxury.

The Right Vegetables

Classic partners are buttered potatoes, carrots and green beans. Cabbage lightly braised in a knob of butter is also perfect. You can cook potatoes and carrots in the same pot as the meat for the final 25 minutes, though I like to steam or boil them separately so they keep their colour and do not soak up too much salt.

How To Slice For Tenderness

Silverside has visible grain. Place the meat so the lines run left to right, then slice from top to bottom. A sharp knife makes a world of difference. If you have ever eaten a silverside that tasted chewy, it was likely sliced along the grain instead of across it.

Make Ahead and Leftovers

This silverside recipe is a champion for busy weeks. Cook a day ahead, cool in the liquid, then refrigerate. Reheat slices gently in a little cooking liquor in a covered pan so they do not dry out.

Leftovers are brilliant. I usually plan for extras because they solve lunch. Here are my top two.

1. Cheese and Pickle Toasties
   Layer sliced silverside, sharp cheddar and bread and butter pickles between good sandwich bread. Butter the outside and toast until golden. A dab of mustard on the inside is lovely.
2. Corned Beef Hash
   Dice leftover meat and roast potatoes. Fry with onion until crisp at the edges. Make little gaps and drop in eggs. Cook until the whites set. Top with chopped parsley and hot sauce.

Both of these turn an aussie silverside recipe into a second meal that feels new, not leftover.

Troubleshooting

Too salty
Rinse the surface well before cooking. Cook the veggies in fresh water rather than the meat liquor. Serve with a creamy sauce which balances saltiness.

Tough texture
The pot boiled too hard or the meat was undercooked. Next time, lower the heat and extend the time until a fork slides in with little resistance. Always slice across the grain.

Dry meat
Remove from the liquid only when you are ready to slice. Rest in the pot for at least 10 to 15 minutes after cooking.

Stringy slices
Cut thinner and make sure you are going across the grain. A carving knife that has been honed will help.

Watery sauce
Let the parsley or mustard sauce simmer until it lightly coats the back of a spoon. Flour needs a minute or two to thicken properly.

Nutrition Notes

Silverside is a lean cut. Most of the fat in this dish comes from the sauce and butter used for vegetables. If you are after a lighter plate, choose the parsley white sauce with low fat milk and serve with steamed greens. For those who need gluten free, thicken the sauce with cornflour mixed with a little cold milk and check that your mustard is gluten free.

What To Serve With Silverside

• Creamy mashed potatoes or steamed baby potatoes
• Buttered carrots, beans or peas
• Coleslaw with a light dressing for a fresh contrast
• Soda bread or damper for a true aussie feel
• Pickled onions or beetroot for tang

Variations To Try

1. Orange and clove
   Add strips of orange peel to the pot. The citrus scent lifts the savoury flavour without turning sweet.
2. Beer braise
   Replace one cup of water with a light beer. The malt notes are fantastic with mustard sauce.
3. Honey mustard glaze
   After simmering, brush the surface with a mix of honey and mustard and grill briefly for a caramel edge.
4. Cabbage bed
   Braise shredded cabbage in a ladle of the cooking liquor with a knob of butter. Spoon under the slices.

These give you new moods while sticking to the easy aussie silverside base.

Frequently Asked Questions

A Short Case Study From a Busy Week

I tested this silverside recipe three times in one wet week when after school sport was in full swing and everyone needed hot food fast. On Monday I used the stovetop method and served it with potatoes and beans. Leftovers became toasties on Tuesday night before training. On Wednesday I made hash with the final slices and an egg for each person.

The cost per serve was tiny compared to takeaway, and I appreciated not having to think too hard each night. The easy aussie silverside pathway kept our week calm.

Serving Ideas For Different Occasions

• Family Sunday lunch
  Set the pot on the table and let everyone help themselves, pub lunch style, with big bowls of vegetables and jugs of parsley sauce.
• Sandwich bar
  For a casual gathering, slice the meat and put out rolls, pickles, mustards, cheese and salad. People will build their own.
• Winter dinner for two
  Cook a smaller silverside, serve with mashed potato and braised cabbage, and save the rest for sandwiches.
• Aussie picnic twist
  Pack slices in a container with pickles and crusty bread. Bring a little jar of mustard cream. This is a cold plate that still feels like a treat.

Final Tips For Success

• Keep the simmer gentle. A few lazy bubbles are perfect.
• Rest the meat before slicing. It really does make a difference.
• Use fresh parsley and a squeeze of lemon in the sauce for brightness.
• Slice across the grain. Say it with me: across.
• Plan leftovers. An extra 200 g cooked now saves tomorrow.

Silverside is a classic for good reason. It is affordable, forgiving and full of comfort. With this silverside recipe you can produce tender slices in a glossy pool of sauce, with vegetables that actually taste like themselves.

You can cook it on the stovetop or in the slow cooker, and you will know exactly how long it needs and how to slice for the best texture. It is an aussie silverside recipe you can pass on to a friend with confidence. When you lift the lid and that warm, spiced aroma drifts through the house, think of me smiling for you. Happy cooking.