Thermomix Corned Beef or Thermomix Silverside

Published , Last Updated

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.

Corned Beef With Choko Relish
Corned Beef With Choko Relish

Or you could make this delicious Corned Beef & Cabbage Soup. It’s Keto friendly and a low-calorie winter warmer.

Close up white bowl with corned beef and cabbage soup

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.

Corned Meat in the Varoma
Corned Meat in the Varoma

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Thermomix Corned Beef with Sauce

Thermomix Corned Beef

Julie Carlyle
Cooking this cut in the Thermomix results in the most “melt in the mouth” meat you will ever make!
Prep Time 10 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine Australian, English, Irish, New Zealand
Servings 12 people
Calories 357 kcal



  • 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


  • 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 45 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 45min/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.


Please note the sauce will thicken as it cools. To thin it, reheat the sauce and add a little milk if required.


Calories: 357kcalCarbohydrates: 4gProtein: 30gFat: 22gSaturated Fat: 11gCholesterol: 129mgSodium: 181mgPotassium: 501mgVitamin A: 470IUVitamin C: 1mgCalcium: 33mgIron: 2.9mg
Keyword Corned Beef, Silverside, Thermomix Dip, Thermomix main, Varoma
Tried this recipe?Let us know how it was!

I hope you have enjoyed this recipe. If you have made this dish I would love for you to come back and comment.

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Thank you for stopping by,

Happy Cooking



36 thoughts on “Thermomix Corned Beef or Thermomix Silverside”

  1. Shirley Stewart says:

    5 stars
    Best recipe!!!

  2. 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

  3. Mandy says:

    5 stars
    Absolutely delicious every time ….Thankyou

  4. Julie says:

    Very yum xx

    1. 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

  5. Glenys Walton says:

    5 stars
    Oh my goodness. This was so easy and tasty. I will be cooking this more often now xxx

    1. 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 🙂

  6. Melinda Edwards says:

    5 stars
    Love this dinner recipe. The silverside is tender and the sauce adds a really nice taste. Has anyone frozen the sauce for reheating?

    1. 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!

  7. Jodie says:

    5 stars
    This one is the only recipe I use for my silverside, so yummy, only thing is I serve it with white sauce. Thanks Julie

  8. Lilly says:

    Hi, can extra silverside be stored in the freezer once cooked?

    1. 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

  9. Claire Foster says:

    5 stars
    Perfect every time!
    I sub the wine for water in the sauce amd still delicious.

    1. 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

  10. Catherine says:

    By internal steamer do you mean in the varoma or in the thermo bowl? In the middle of cooking right now!

    1. 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

  11. Gabriel Trujillo says:

    No seasoning fo the meat?
    Only the sauce.
    I’ll brine it. What say you?

    1. Julie Carlyle says:

      Corned meat is already brined, there is no need to brine it. Xx
      Trust the recipe

  12. Phoebe says:

    If I only wanted to cook one half this size would it be possible would I half the cooking time ?

    1. 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.

  13. 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.

  14. Rachael Ward says:

    5 stars
    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.

  15. 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?

    1. 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

  16. Sekai says:

    5 stars
    Delicious!! And super easy in the thermomix. Thank you

    1. Julie Carlyle says:

      Hi Sekai
      I’m so pleased you enjoyed the recipe. Thank you so much for your kind comments.

  17. Katrina says:

    Just wondering how many potatoes you woul put in?

    1. Julie Carlyle says:

      Probably 2 or three chopped up depending on the size of the potatoes. 🙂

  18. Angela Boyd says:

    What temperature

    1. Julie Carlyle says:

      Hi Angela, the corn beef is cooked at varoma temperature which is the maximum temp.

  19. Colleen Campbell says:

    5 stars
    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.

    1. Julie Carlyle says:

      I’m so pleased you enjoyed it! Thanks so much for coming back and leaving a comment 🙂

  20. Kim says:

    5 stars
    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.

    1. 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 ????????

  21. Amanda Matthews says:

    I have a piece of corn meat that is only 1180g .. how long do I cook for ??

    1. 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 ????????

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