Slow Cooked Corned Silverside

  • 30min prep
  • 8hr cook
  • 6 Servings


  • 1.5kg piece uncooked corned silverside, fat removed, rinsed

  • 1 stalk fresh flat-leaf parsley

  • 3 bay leaves

  • 3 cloves garlic, sliced

  • 2 medium brown onions, coarsely chopped

  • 2 stalks celery, coarsely chopped, leaves included

  • 250g peeled butternut pumpkin, cut into 4cm pieces

  • 500g sweet potato, cut into 4cm pieces

  • 3 medium potatoes, halved

  • 3 medium carrots, cut into 4cm pieces

  • 1 cup (250ml) malt vinegar

  • 3 cups (750ml) water

  • 12 whole peppercorns

  • 500g steamed green beans, to serve

  • Fresh thyme, to garnish


  • Place silverside into the bowl of a 5 litre slow-cooker. Add herbs, garlic, onion, celery, pumpkin, potatoes, carrot, vinegar, water and peppercorns.

  • Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until silverside is tender.

  • Remove silverside from cooking liquid and transfer to chopping board. Reserve ΒΌ cup (60ml) cooking liquid from slow-cooker for mustard sauce. Cover meat with foil. Stand 10 minutes before slicing thinly. Serve with steamed beans and mustard sauce.

  • To make mustard sauce, heat medium frying pan over medium-high heat. Add butter, then cooking liquid, thyme and mustard. Add cream. Bring to the boil and simmer for 5 minutes or until sauce thickens slightly.