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Corned silverside — cartoon recipe illustration
Dinner

Corned silverside

Serves 6 Prep 10 min Cook 51 min (+ 1 hr rest) Total About 2 hr

Here is our working corned silverside for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. As written it serves 6. Budget about 10 min to prep and 51 min (+ 1 hr rest) to cook or bake, roughly About 2 hr all up, across 10 ingredients and 5 method steps. Shop first for Plain flour, corned silverside and warm water; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. Use it for weeknight dinners when you still want something proper, then serve straight from the pan with a simple salad or mash. Feeds a small table as written; bump quantities if you are feeding a crew. Metric spoons here mean a 20 ml tablespoon and a 5 ml teaspoon. We write dinner recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

Method

  1. Dust inside of a large oven bag with flour; tip out excess. Rinse silverside; place in bag in a deep 3 L microwave-safe dish.
  2. Combine water, vinegar and sugar; pour into bag. Add peppercorns, cloves, parsley and bay. Silverside should be covered.
  3. Tie bag with unwaxed kitchen string. Pierce 3 small holes in the top.
  4. Microwave on Medium/500 W/50% for 51 minutes (about 17 minutes per 500 g).
  5. Rest in the hot liquid 1 hour. Drain, slice and serve warm or cold with mash and veg.

Tip: Resting in the liquid finishes cooking and makes slicing easier. Classic Aussie Sunday roast alternative.

Notes

  • Shopping and mise en place: read the full ingredient list once before you start. For Corned silverside, Plain flour and corned silverside are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
  • Serving ideas without fluff: serve straight from the pan with a simple salad or mash. Keep accompaniments simple so the dish stays the hero — a green salad, steamed veg, rice, mash, or crusty bread depending on the style. Metric measures stay consistent across Scoops & Dishes, so once you trust the cups and scales here, the rest of the site cooks the same way.
  • Stove discipline: medium heat is the default for most home pans; cranking it high only helps when you are browning hard in batches. For Corned silverside, follow the cues in the method — especially “until golden”, “simmer”, or “bubbling” — rather than watching the clock alone. A heavy pan holds heat better and sticks less once food is moving.
  • Putting it together for Corned silverside: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.