Meg’s Corned Beef (Silverside)

Corned beef

Meg Bayliss says this is her dinner favourite when travelling. It takes very little time to prepare before she sets off and is perfectly cooked, ready to eat whatever time the day is done. We made it and the beef was so succulent and great for lunch the following day.


11/2 kg corned beef
1 onion, halved
1 orange, quartered
6 sprigs rosemary
1/2 cup honey
2 tbsp peppercorns
2 bay leaves
1/2 cup malt vinegar
1 tbsp lemon myrtle
1 tsp oil

Cooking Instructions

  1. Heat oil in large inner pot and sear meat on all sides. Add enough water to pot to cover meat.
  2. Add remaining ingredients and bring pot to boil.
  3. Simmer for 20 minutes.
  4. Return pot to Ecopot, with lid on.
  5. Cooking time 3 hours.

HINT … Serve with freshly made bread and plenty of butter. For zing, spread some of your favourite fruit relish as well.


Related Posts