Published: · Modified: by Julie Carlyle · This post may contain affiliate links · 40 Comments
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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 . 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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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 12 votes
Print Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course Main Course
Cuisine Australian, English, Irish, New Zealand
Servings 12 people
Calories 357 kcal
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 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.
See AlsoBreakfast Stuffing Muffins (Recipe for Holiday Leftovers!)10 delicious double cream recipesArtisanal sourdough bread recipes with starter | RecipeLabsThe decade that taste forgot! Hideous 1970s recipes revealed300 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
Please note the sauce will thicken as it cools. To thin it, reheat the sauce and add a little milk if required.
Nutrition
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
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Happy Cooking
j xx
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Reader Interactions
Comments
Anne says
This was a beautiful way to cook the silverside. Well cooked, tender and moist.Reply
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 xxReply
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 ?Reply
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
JulieReply
Shirley Stewart says
Best recipe!!!Reply
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
Reply
Mandy says
Absolutely delicious every time ….ThankyouReply
Julie says
Very yum xx
Reply
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
JReply
Glenys Walton says
Oh my goodness. This was so easy and tasty. I will be cooking this more often now xxxJulie 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 🙂
JulieReply
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?Reply
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!
Reply
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 JulieReply
Lilly says
Hi, can extra silverside be stored in the freezer once cooked?
Reply
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
JulieReply
Claire Foster says
Yummmm!!
Perfect every time!
I sub the wine for water in the sauce amd still delicious.Reply
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
JReply
Catherine says
By internal steamer do you mean in the varoma or in the thermo bowl? In the middle of cooking right now!
Reply
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
JReply
Gabriel Trujillo says
No seasoning fo the meat?
Only the sauce.
I'll brine it. What say you?
GreetingsReply
Julie Carlyle says
Corned meat is already brined, there is no need to brine it. Xx
Trust the recipe
JulieReply
Phoebe says
If I only wanted to cook one half this size would it be possible would I half the cooking time ?
Reply
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.Reply
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.
Reply
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.
Reply
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?
Reply
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
jReply
Sekai says
Delicious!! And super easy in the thermomix. Thank youReply
Julie Carlyle says
Hi Sekai
I'm so pleased you enjoyed the recipe. Thank you so much for your kind comments.
JulieReply
Katrina says
Just wondering how many potatoes you woul put in?
Reply
Julie Carlyle says
Probably 2 or three chopped up depending on the size of the potatoes. 🙂
Reply
Angela Boyd says
What temperature
Reply
Julie Carlyle says
Hi Angela, the corn beef is cooked at varoma temperature which is the maximum temp.
Reply
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.Reply
Julie Carlyle says
I'm so pleased you enjoyed it! Thanks so much for coming back and leaving a comment 🙂
Reply
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.Reply
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 ????????
Reply
Amanda Matthews says
I have a piece of corn meat that is only 1180g .. how long do I cook for ??
Reply
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 ????????Reply
