How to Cook Corned Silverside

Corned silverside is a classic Australian family meal that's simple to prepare and even better served with a proper white sauce. The key is a gentle, low simmer and enough time to make the meat tender.

Cooking Time

30 minutes per 500g on a gentle simmer

Internal Temp

75–80°C internal for sliceable texture

Serves

Serves 4–6 depending on weight

Best Cut

75–80°C internal for sliceable texture

The Butcher's Tip

Place the silverside in a large pot and cover with cold water. Add aromatics like bay leaves, peppercorns, and a splash of vinegar. Bring to a gentle simmer — not a rolling boil — and cook for approximately 30 minutes per 500g. Rest before slicing across the grain.

Why This Works

Corned silverside is a naturally lean cut that becomes wonderfully tender when cooked gently over time. Slow simmering allows the connective tissue to soften while preserving moisture, resulting in slices that are juicy, flavoursome and easy to carve.

Common Mistakes To Avoid

Boiling too hard

A rolling boil can toughen the meat.

Cooking too fast

Silverside needs time to become tender and juicy.

Not resting the meat

Resting allows the juices to settle back into the meat.

Slicing with the grain

Always slice across the grain for the most tender bite.

Quick Guide

Cover with cold water

Place silverside in a large pot and cover with cold water.

Add aromatics

Add bay leaves, peppercorns and a splash of vinegar.

Gentle simmer

Bring to a gentle simmer, then reduce heat. Do not let it boil hard.

Cook low and slow

Simmer for approximately 30 minutes per 500g, or until tender.

Rest and slice

Rest for 10–15 minutes before slicing across the grain.

Pro Tip

Make the most of leftovers. Corned silverside is perfect for sandwiches, hash, fritters, fried rice and hearty vegetable soups

Did You Know

Silverside becomes tender because slow cooking breaks down collagen into gelatin.