When chefs put corned beef on the menu or the specials board, it sells. Often better than expected. Not only is there an appetite for reimagined classics, diners also want nostalgic culinary experiences that evoke these memories. And corned beef taps straight into that craving for comfort and nostalgia, especially in winter.
Corned beef tends to spark strong opinions. But maybe that’s part of its charm. For many Australians, it’s tied to vivid memories. Lathered in white sauce at Sunday lunch. Sliced thinly in white bread sandwiches with pickles and tomatoes. Or shredded and fried up in a hash. Yet regardless of whether you’re new to corned beef or grew up loving it, one thing is for certain – it has earned its place in our culinary consciousness.
Globally, corned beef usually refers to salt-cured brisket. But here in Australia, we’re talking about beef silverside, brined and tender. Whether you choose to serve it hot with potatoes, cabbage and mustard sauce, give it a modern twist, or go full throwback, it’s a dish that starts conversations and ends in clean plates.
Ingredients
- 2.5kg Emerald Valley Corned Silverside MSA (128312)
- 5L water (enough to cover meat)
- 2 onions, halved
- 2 celery sticks, chopped
- 2 carrots, peeled and chopped
- 3-4 bay leaves
- 300ml white wine vinegar
- 500ml dry white wine
- 6 cloves
- 1 tablespoon of peppercorns
- 1 tablespoon salt
- 1 cup brown sugar
Method
Place all ingredients, including the beef, in a large stockpot. Bring to a gentle simmer and cook covered with a cartouche until the silverside is tender (2–4 hours), skimming as needed. Strain the cooking liquor into a storage container then add beef back and allow to cook. Store the cooked silverside refrigerated in the cooking liquid until ready to serve. To order, heat the sliced meat in a pot with the cooking liquid on the stove.
Serve with honey-glazed carrots, boiled baby kipfler potatoes, grilled cabbage and Dijon mustard.
Kitchen notes
This recipe is a classic preparation for corned beef and is perfect to serve as is, but feel free to tweak the recipe with any other variations.
Play with the aromatics. Consider star anise, orange peel, ginger, allspice, mace and chilli. Try different combinations, like dark ale and juniper, swapping the wine and vinegar out for beer and adding juniper berries. Or dust with Chinese five spice and serve with rice and bok choy.
As seen in winter 2025
