Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 15/02/2025. See terms.
Join now
Photo of Glazed corned silverside by WW

Glazed corned silverside

4
Points®
Total Time
3 hr 10 min
Prep
20 min
Cook
2 hr 50 min
Serves
8
Difficulty
Moderate
We’ve glazed this corned silverside with sweet apricot jam for that extra flavour blast.

Ingredients

Beef silverside roast, raw

1500 g

Vinegar

¼ cup(s), (60ml), malt

Brown sugar

¼ cup(s), (55g)

Peppercorn

1 tsp, (whole, black)

Apricot jam

2 tbs, warmed

Honey

2 tbs

Oil spray

1 x 3 second spray(s)

Chicken stock

⅓ cup(s)

Instructions

  1. Place silverside in a large heavy-based saucepan. Add vinegar, sugar and peppercorns. Cover with cold water and bring to the boil. Reduce heat and simmer, covered, skimming the surface occasionally, for 2 hours or until silverside is tender.
  2. Remove silverside from poaching liquid. Discard liquid and solids. Preheat oven to 200°C or 180°C fan-forced. Lightly spray an ovenproof dish with oil. Place silverside in prepared dish. Combine jam, honey and stock in a small bowl. Brush jam mixture over silverside. Bake, basting occasionally with pan juices, for 40–45 minutes or until golden and glazed. Cover silverside with foil and set aside to rest for 10 minutes before slicing thinly. Serve.

Notes

SERVING SUGGESTION: Steamed broccoli, cauliflower and yellow patty pan squash, plus roasted baby (chat) potatoes. TIP: Rinse silverside under cold water before cooking to remove the surface brine, which can make it extra salty. When cooked, carve it across the grain so it’s tender.

You might like

You might like