Ginger beer corned beef silverside 18



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This classic recipe is a favourite… and for good reason! It’s easy to make and will give you leftovers for a few lunches as well. Oh, and it’s scrumptious.

Give it a go for lunch or dinner this week.


  • 1½ kg corned beef/silverside
  • 1 onion, cut into wedges
  • 1 granny smith apple, peeled and cut into wedges (optional)
  • 4 cups ginger beer


  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar

Ginger and Mustard Sauce

  • 2 tsp minced ginger
  • 50 g butter
  • 4 tbsp flour
  • 2 cups chicken stock
  • 2 tbsp Dijon mustard
  • 2 tsp brown sugar


1. Rinse the corned silverside in cold water before cooking, then place the onion and apple in a large pot. Stand beef on top and pour ginger beer over to submerge.
2. Place over a low heat on the stove and keep skimming away any fat or bits that rises to the surface. Keep on a simmer so small bubbles will occasionally rise to the surface. Adjust the heat throughout the cooking time.
3. Cook until silverside is tender – about 25 to 30 minutes per 500g. A fork should go into the centre of the meat. 
4. Remove beef and score fat into diamond shapes. Mix mustard and brown sugar together and spread over. Grill 4-5 minutes until golden.
5. To make the ginger and mustard sauce, gently fry the ginger in the butter for 2-3 minutes. Stir in flour and cook till frothy. Gradually add stock, stirring continuously until the sauce thickens. Mix in mustard and brown sugar. Season with salt and pepper.


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Starts at 60 Writers

The Starts at 60 writers team seek out interesting topics and write them especially for you.

  1. Haven’t seen one of them since my last fondu set went missing. I think I left it at a party. I think it was a party, or did I just crash someone’s house thinking it was a party?

  2. Such a shame! I used to love corned beef,but after a long while,we worked out, that was what dropped my BP and made me faint,because of the Nitrates they use,to preserve it.

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