Thermomix Corned Beef or Thermomix Silverside?

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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.

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.

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!

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!
5 from 8 votes
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. 
  • Add the deep 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.
  • 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.
  • Add the butter to the TM bowl. Cook 3 min/100 C/Speed 1.
  • Add the cornflour to the butter mixture. Cook 3min/100 C/Speed 1.
  • Add all remaining ingredients to the sauce. Cook 6min/90 C/Speed 4.
  • 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!

Please feel free to leave a comment below once you’ve made the recipe. I always love hearing that someone has cooked one of my dishes. Please also leave a rating to let others kknow what you thought 🙂
Happy Cooking
j x

33 thoughts on “Thermomix Corned Beef or Thermomix Silverside?”

  1. 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

  2. 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 🙂

  3. 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!

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