Corned beef silverside with parsley chat potatoes

Tender and tasty corned beef served with lightly buttered parsley potatoes. Yum!

  • 10 mins preparation
  • 1 hr 30 mins cooking
  • Serves 4
  • Print
Corned beef is a classic winter favourite that brings back childhood memories for many.
Do you prefer your corned beef with mustard sauce?
And let'snot forget, leftover corned beef can be used up the next day on a corned beef and mustard jaffle.


Corned beef silverside with parsley chat potatoes
  • 1.2 kilogram corned beef silverside
  • 2 onions, peeled and cut into wedges
  • 2 carrots, peeled and chopped
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (55g) brown sugar
  • 2 bouquet garni sachets
  • 10 whole cloves
  • 800 gram chat (baby) potatoes
  • 50 gram butter
  • 1/4 cup chopped parsley


Corned beef silverside with parsley chat potatoes
  • 1
    Place corned beef silverside in a large, heavy-based saucepan with onions, carrots, vinegar, brown sugar, bouquet garni and cloves. Add enough water to just cover the beef.
  • 2
    Cover and bring to boil over medium heat. Reduce heat and simmer gently for 1-1 1/2 hours, until tender (meat is cooked when a skewer inserts and removes without resistance). Cool in liquid until ready to serve.
  • 3
    Cook potatoes in a saucepan of boiling salted water for 10-15 minutes, or until tender. Drain, and toss through butter and parsley, season to taste. Serve with sliced beef silverside, and mustard or chutney, if desired.


Find bouquet garni in spice section of supermarkets. Or use fresh bay leaves, thyme, parsley stalks and one teaspoon black peppercorns. The vegetables from the cooking liquid or steamed baby carrots make great sides.

More From Women's Weekly Food