Estimated reading time: 9 minutes
Is it Corned Beef or Silverside? I had no idea what to call this recipe. I grew up hearing the name silverside. Although I've always called it corn beef. I think the correct name may be corned beef as it refers to the preparation process. For the purpose of today, I am making Thermomix corned beef.
The first time I made corn beef in the Thermomix it was a revelation! Steaming the beef in the Varoma keeps so much more moisture in the meat. The result was a delicious, "melt in the mouth," piece of corn beef.
Choosing the best piece of meat
When you're selecting the meat to make a Thermomix corn beef, it's important to choose a fairly consistent, rectangular-shaped cut. I usually choose meat which is 1.7kgs, or thereabouts. This size piece of meat allows the steam to circulate well ensuring an even cook.
Adding some Vegetables
Whilst the corned beef was cooking I also added some new, baby potatoes to the internal steaming basket. The potatoes were added in the last 45 minutes, and they cooked perfectly. Allowing the water from the corned beef to cook the potatoes resulted in some rather delicious spuds!
In the last 4 - 5 minutes of cooking time you can also through some broccoli or cauliflower in with the corned meat for a complete meal.
What to Do With Leftover Corned Beef
Leftover Corned Beef is delicious on sandwiches with this delicious homemade Choko Pickles.
Or you could make this delicious Corned Beef & Cabbage Soup. It's Keto friendly and a low-calorie winter warmer.
Oh, and in case you're wondering, silverside refers to a description of the cut of meat used for corned beef in Australia. That's why we quite often call it silverside.
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FAQ Corned Beef or Silverside
It's best not to go any larger than 2 kgs or you may find the Varoma isn't big enough. The meat will change shape as it cooks and can lift the lid and allow steam to escape, so it's best to leave some room.
Generally you will find that the best cut has a uniformed thickness and is longer rather than wide. This allows for even and faster cooking.
Yes, if you are cooking a heavier piece of meat or a thicker piece of meat you should add another cup of hot water at the end and 40 minutes more cooking time.
Steaming is great way to keep the moisture and flavour in the meat. Cooking time will vary depending on the cut, weight and thickness of the meat chosen.
Recipe Serving Adjustments
Please note, that although the recipe card allows you to change the serving size and adjust the recipe this SHOULD NOT be done. Adjusting a Thermomix recipe will lead to unexpected and undesired outcomes. Please always stick to the exact ingredient quantities and times given in my recipe.
*The recipe card is generic and designed for all websites, this is a feature I can't remove.
Thermomix Corned Beef
Ingredients
- 1700 g Beef Silverside (Corned Beef)
- 1500 g hot water (plus reserved water for top up)
Mustard Cream Sauce
- 5 sprigs thyme fresh
- 2 cloves garlic
- 40 g butter
- 40 g cornflour
- 300 g cream
- 150 g white wine
- 150 g reserved cooking liquid
- 30 g Dijon mustard
- 5 g seeded mustard
- 1 pinch black pepper
Instructions
- Add water to TM bowl. Place the lid on the bowl but remove the MC.1500 g hot water
- Place the trivet in the deep Varoma dish and add the Varoma Steamer to the top of the Thermomix lid.
- Place the corned beef in the Varoma tray and cover with the lid. Cook 90min/Varoma/Speed 3.1700 g Beef Silverside (Corned Beef)
- Once the meat has cooked for 90 minutes put it on for a further 60 minutes. (now is the time to add extra water to bring it up to the 1 litre mark if its required.) OPTIONAL - You can also add an internal steam basket with potatoes now if you like.
- Cook 60 min/Varoma/Speed 3.
- Check the corned meat. It should be VERY tender. If not, top the water up to the 1 litre mark and add another 45min. 45 min/Varoma/Speed 3
- Remove the corned beef and add to the Thermoserver. Reserve 150mls of the cooking water for the sauce.
Mustard Cream Sauce
- Place the garlic and thyme in the uncleaned TM bowl. Blitz 3 sec/Speed 9.5 sprigs thyme, 2 cloves garlic
- Add the butter to the TM bowl. Cook 3 min/100 C/Speed 1.40 g butter
- Add the cornflour to the butter mixture. Cook 3min/100 C/Speed 1.40 g cornflour
- Add all remaining ingredients to the sauce. Cook 6min/90 C/Speed 4.300 g cream, 150 g white wine, 150 g reserved cooking liquid, 30 g Dijon mustard, 5 g seeded mustard, 1 pinch black pepper
- Serve the sauce with sliced Corn Beef.
Notes
Nutrition
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Happy Cooking
j xx
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Anne says
This was a beautiful way to cook the silverside. Well cooked, tender and moist.
Julie Carlyle says
Hi Anne
Thank you so much for your lovely message. I am always surprised at just how tender the meat is when it is cooked in the Varoma, it literally loses NO moisture.
I'm so pleased you enjoyed the recipe.
Happy Cooking
Julie xx
Jayne says
definitely my go to, from now on super easy, but was a bit salty, should have i soaked the meat in cold water before i cooked it ?
Julie Carlyle says
Hi Jayne
I am so pleased you enjoyed the recipe!
Yes some of the corned meat can be especially salty. Thank you for coming back a nd leaving a comment 🙂
Happy Cooking
Julie
Shirley Stewart says
Best recipe!!!
Del says
I have been cooking corned beef like this for years now there is no comparison it is yummy to say the least and the sauce is beautiful
Mandy says
Absolutely delicious every time ….Thankyou
Julie says
Very yum xx
Julie Carlyle says
Hi Michelle
Thank you for you lovely comment, I’m so pleased you enjoyed the recipe. Each oven is a little different. I use 200 for a conventional bake. Fan forced is about 10degrees cooler. In all honesty I just look and when they look done I take them out 🤣🤣
I hope that helps xxx
Happy Cooking
J
Glenys Walton says
Oh my goodness. This was so easy and tasty. I will be cooking this more often now xxx
Julie Carlyle says
Hi Glenys
It's crazy how well it turns out for such a simple recipe!
I will never cook corned beef any other way 🙂
Thanks for leaving a rating 🙂
Julie
Melinda Edwards says
Love this dinner recipe. The silverside is tender and the sauce adds a really nice taste. Has anyone frozen the sauce for reheating?
Brett Carlyle says
Hi Melinda, you can freeze the sauce for the recipe and it will be fine! Thank you for your 5 star rating, it is always appreciated!
Jodie says
This one is the only recipe I use for my silverside, so yummy, only thing is I serve it with white sauce. Thanks Julie
Lilly says
Hi, can extra silverside be stored in the freezer once cooked?
Julie Carlyle says
Hi Lilly
Yes, the extra silverside can be sliced and stored in zip lock bags with the air removed. It’s a great way to always have sandwich meat on hand.
Happy Cooking
Julie
Claire Foster says
Yummmm!!
Perfect every time!
I sub the wine for water in the sauce amd still delicious.
Julie Carlyle says
Thank you so much for your lovely comment. It means so much to me to know that you enjoyed the recipe. So good that you’re making your own variations and sharing them xx
Happy cooking
J
Catherine says
By internal steamer do you mean in the varoma or in the thermo bowl? In the middle of cooking right now!
Julie Carlyle says
Hi, sorry I have just seen your message. The internal steam basket is the round one which fits inside the TM bowl.
Happy cooking
J
Gabriel Trujillo says
No seasoning fo the meat?
Only the sauce.
I'll brine it. What say you?
Greetings
Julie Carlyle says
Corned meat is already brined, there is no need to brine it. Xx
Trust the recipe
Julie
Phoebe says
If I only wanted to cook one half this size would it be possible would I half the cooking time ?
Julie Carlyle says
Hi Pheobe
Yes you can do a smaller piece of meat but don't reduce the cooking time by half. Just take about 15 minutes off the total time.
Faye Wolfenden says
This is probably the 4th time I have cooked corn meat using this method.I will never cook it any other way ever again,just so easy and the end result is amazing.
Rachael Ward says
This is another family winner! Absolutely delicious. Love your recipes Julie. Thank you so much for sharing this with us.
I give it a 5, no doubt about it.
Amanda nevin says
Hi, I’m cooking one to be used for cold meat only (no sauce) should I add anything to the water to flavour the meat?
Julie Carlyle says
Hi Amanda
Thanks for messaging.
The meat is cooked in the Varoma and is only steamed. So it would be a waste to add any flavours to the water if you arent making a sauce.
Happy Cooking
j
Sekai says
Delicious!! And super easy in the thermomix. Thank you
Julie Carlyle says
Hi Sekai
I'm so pleased you enjoyed the recipe. Thank you so much for your kind comments.
Julie
Katrina says
Just wondering how many potatoes you woul put in?
Julie Carlyle says
Probably 2 or three chopped up depending on the size of the potatoes. 🙂
Angela Boyd says
What temperature
Julie Carlyle says
Hi Angela, the corn beef is cooked at varoma temperature which is the maximum temp.
Colleen Campbell says
This recipe was a winner! The meat was tender, sauce delicious. I put potatoes in the last 45 mins as suggested and as sauce was cooking made old fashioned mash with the cooked spuds. Definitely a go to meal.
Julie Carlyle says
I'm so pleased you enjoyed it! Thanks so much for coming back and leaving a comment 🙂
Kim says
Congratulations. This recipe is terrific. We have just finished our very first "thermomixed" corned beef with creamy mustard sauce and the compliments are still coming thick and fast.
Julie Carlyle says
???????????? Thank you so much for your lovely feedback???? Im so pleased you enjoyed the recipe. I love this one too, so easy in the Thermomix ????????
Amanda Matthews says
I have a piece of corn meat that is only 1180g .. how long do I cook for ??
Julie Carlyle says
Hi Amanda
It will still take most of the cook time. Just check it 20minutes before the end. If you can tear the meat in half with a fork it's done ????????