Sammy’s corned beef deluxe      

Corned beef is my ultimate comfort food. It’s a set and forget recipe and can be ready in a few hours or slowly simmering away in a slow cooker while you sleep. How to cook corned beef? Well, Chef Teage Ezard used to cook it in his Fitzroy restaurant called Guernica during the 1990’s. He used chicken stock and made it with a specific cut of beef called girello, essentially it’s the eye fillet from silverside. This is my variation of Chef Matt Moran’s recipe. Serve with a dollop of my delicious Black Betty Bam mash potato and peas – my other favourite food.

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Sammy’s corned beef deluxe      

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  • Author: Samantha Gowing
  • Total Time: 3 hours 10 minutes
  • Yield: Serves 4-6 1x
  • Diet: Gluten Free


Units Scale

1.5kg pickled silverside, eye round or point-end brisket, rinsed
2 carrots, peeled and coarsely chopped

2 celery stalks coarsely chopped

1 brown onion, coarsely chopped

1 knob garlic, halved

3 thyme sprigs

2 rosemary sprigs

2 bay leaves

1 cinnamon quill

1 tsp coriander seeds

1 tsp peppercorns

1 litre beef stock, low salt

1 cup white wine

Water to cover


Stove top method

  1. Combine the silverside, vegetables, herbs and spices in a large saucepan (with lid) and cover generously with cold water.
  2. Bring to the boil and skim off any impurities from the surface and reduce the heat to a medium.
  3. Half-cover the pan with a lid and simmer for a further 2½ to 3 hours until tender.
  4. Check the meat by inserting a skewer — it should slide straight through.
  5. Remove from the heat and stand in the liquid for an hour, then pull the meat out and slice across the grain.

Slow cooker method

  1. Place all ingredients in slow cooker on high for 30 minutes, reduce to simmer for a further 3 hours or on low for 6-8 hours until tender.


My ultimate comfort food. Serve with mash and peas. Make sure you have plenty of leftovers for sandwiches. Will keep for up to 5 days, suitable to freeze individual, sliced portions.

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Comfort Food
  • Method: Slow Cooking
  • Cuisine: Australian


  • Serving Size: 4 if you want leftovers
  • Sodium: high


How to cook beef rendang – rich, dry coconut beef



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