9 Reviews

I'm a pommy convert - tried this recipe when visiting family in Australia, much preferred t(tastier and healthier) to the English tinned version of corned beef - thanks. It's in the pot as I type - yummy.

0 people found this helpful. Was it helpful to you? [Yes] [No]
clairedaisy July 29, 2013

This was excellent like it being done in slow cooker. Thanks

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Stiles July 01, 2012

Tender, juicy and delicious corned beef. So simple to throw together, too. I left the meat sit to "rest" about 15 minutes before slicing it. It was perfect. Thanx for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
*Parsley* June 19, 2010

Beautiful delicious, TERRIFICALLY moist, TRUE! Made this last night while entertaining too! meat M-E-L-T-E-D in my mouth, what can I say! This recipe MADE MY DAY! Was about 8 cups water, added multi coloured peppercorns, didn't count, but is just me! Cooked for 8 hours....WHAT a GREAT piece of meat, friends even asked for the recipe! THANKS! WHOO HOO! :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
mickeydownunder October 02, 2009

Don't know that Silverside is available in Maine. Used a high-quality corned beef (I know it's high quality because DH constantly bickers about how much it costs versus what he'd buy!). Cooked it on high for 5 hours, although 4 would probably have worked just fine (DH thought it needed more than 4 hours on high - not sure why I listen to him! Maybe it's because I love him? lol) Thanks, **Jubes**! Made for ZWT5.

0 people found this helpful. Was it helpful to you? [Yes] [No]
mersaydees May 17, 2009

Really quick an tender! I put on during the afternoon and cooked for 4.5 hours on high for a 1.8Kg piece of meat and it came out perfectly.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Peter J July 19, 2008

I made this for my husband as silverside is his favourite meat, it cooked for 9 hours on low and was lovely and moist with great flavours. Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Evie* April 08, 2008

WOW whats' not to like 5 minutes work bung it in the pot and leave for the day and come home to a moist joint of meat. I made this without the onion due to DH's intolerence but he got called out to work and didn't get to try and I think this may be the recipe to convert him so will just have to do it again and make sure he tries it. I used a 1.27k piece and after 7 1/2 hours it was well done on the meat thermometer but still very moist. Thank you Jubes, made for Edition 2 - Make My Recipe - game of tag.

0 people found this helpful. Was it helpful to you? [Yes] [No]
I'mPat November 15, 2007
Corned Beef / Corned Silverside for the Crock Pot