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Corned beef with traditional garnishes


  • Place the silverside in a large pot with the celery, carrots, onion, vinegar and sugar. Cover with cold water and bring to the boil. Turn the heat down, top the corned beef with a plate and gently simmer, with the lid slightly ajar, for 90 mins. Then turn the heat off and leave in pot set aside for about 15 mins.
  • While the beef is cooking, place the stock, tomatoes and mustard in another pot and bring to the boil. Continue to boil, frequently stirring with a whisk, until reasonably thick. Taste for seasoning. 
  • Cook the chats and baby carrots in a pot of lightly salted, boiling water. When almost ready, add the cabbage wedges for a few minutes. Drain well.
  • Slice the corned beef, spoon the sauce over the top and serve with the vegies.


  • 1.5 kg piece of corned silverside, rinsed in cold water & drained
  • 2 celery stalks, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 50 ml white vinegar
  • 1 tbsp brown sugar
  • 750 ml beef stock
  • 2 cans diced tomatoes, drained a little
  • 2 tbsp Dijon mustard
  • 12 chats (baby potatoes), scrubbed
  • 12 baby carrots, peeled with the green left on
  • freshly ground salt
  • 6 wedges Savoy cabbage

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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