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Traditional Corned BeefFeatured


Corned Beef is also known as Corned Silverside.

A fabulous dish traditionally for the cooler months, however I believe it works equally as well anytime of year served cold in a sandwich or roll with lashings of your favourite chutney, relish or seeded mustard.

A fork should easily penetrate the meat when cooked.

I always leave the meat in the cooking liquids until served, even if using as a cold cut the next day.

My recipe uses fruit instead of sugar for flavour and balance.



Fairly cheap

Traditional Corned Beef
Preparation time
Cooking time


For 6 Person(s)


  • 1.5 kg MidWest Meats Corned Silverside
  • 440 g Pineapple (tinned fine in natural juice)
  • 2 Fresh Bay Leaves
  • 1 Onion Sliced
  • 10 Whole Black Peppercorns
  • 10 Whole Cloves
  • 2 tablespoons Apple Cider Vinegar

Traditional Corned Beef Directions

  1. Wash brine from corned beef after removing from packaging. 
  2. Place corned beef and flavouring ingredients in a large saucepan. Cover with cold water.
  3. Bring slowly to a gentle simmer. Simmer gently over low heat for 2 – 3 hours until beef is tender.
  4. Remove beef from pan and carve against the grain to serve.

Recipe notes

Left overs work wonderfully as a "hash".

Simply dice leftover beef and mix with left over mash potato and vegetables, add an egg and shallow fry.

Our corned silverside is sold already with a wonderful traditional brine and can be cooked in the bag with equally as good results. However, this recipe is boosted with the addition of more flavour and herbs.