Corned Silverside

The Traditional Corned Silverside

A nostalgic family favorite that promises a soulful comfort meal. Our silverside is expertly cured in a signature brine to ensure a tender texture and that classic, savory pink finish. Sourced from premium Australian beef, this lean cut is transformed through the pickling process, making it the perfect choice for a slow-simmered Sunday lunch. It’s a versatile staple that’s just as good served hot with mash as it is sliced thin for the world's best leftover sandwiches.

The Butcher’s Tip: The Gentle Simmer

The secret to great corned beef is "low and slow" in liquid—never boil it hard, or the meat will toughen. Place the silverside in a large pot, cover with cold water, and add a splash of vinegar, a tablespoon of brown sugar, and some peppercorns. Bring to a tiny simmer, then turn the heat down so the water barely ripples. Cook for approximately 25–30 minutes per 500g.

The most important step: Once cooked, let the meat rest in its own cooking liquid for about 15 minutes before carving. This keeps the moisture locked in. Always carve against the grain to ensure every slice is incredibly tender and easy to eat.

Bonus Butcher's Tip: The Classic White Sauce

No corned beef is complete without this silky, traditional accompaniment.

The Roux: Melt 30g of butter in a small saucepan over medium heat. Stir in 1/4 cup of plain flour and cook for 1 minute (don't let it brown).

The Liquid: Gradually whisk in 2 cups of milk. For the "secret butcher’s flavor," replace half a cup of milk with half a cup of the hot corned beef cooking liquid.

The Finish: Whisk constantly until the sauce thickens and coats the back of a spoon. Season with a pinch of nutmeg and a tablespoon of Dijon or hot English mustard.

This product is sold each with a minimum weight of 1.5kg each.