Silverside is great because it is cheap and when cooked properly it tastes awesome. It is called corned beef because the salt use to cure it comes as salt corns.

Serves: 10


  • 1.2kg of corned beef, preferably with a fatty top
  • Bunch of baby carrots
  • 1 onion
  • 8 halved potatoes
  • 1/4 cup of vinegar (apple cider is best, though can use any type)
  • 2 bay leaves
  • 10 black pepper corns (optional)
  • Tsp salt
  • 1 head cabbage thinly sliced


  1. Place everything in a pot except cabbage and cover with cold water.
  2. Either bring to boil on stove top but dont let boil hard and simmer gently for about 2.5 – 3 hours OR place in oven at 100 degrees for 4 hours – just set the timer.
  3. Take everything out and place in a dish and cover with foil, except pepper corns and bay leaves which you should chuck.
  4. Add the cabbage to the water left in the pot and boil (you can also steam if you prefer) until tender and cooked.
  5. Serve with mustard or make a gluten free gravy. Meat keeps well wrapped in foil and all veggies can be fried in butter the next day with some shredded corned beef for a breakfast hash – mmmmm!

Breakfast Hash

Take leftover potatoes, carrots, onion, and some shredded corned beef and fry in a good amount of butter Continually turn and fold the mix until it browns and goes sweet. Kids will devour this!