How to Make the Most Tender Corned Beef Ever

Slow cooker corned beef

For many home cooks, the slow cooker is the easiest and most reliable way to make tender corned beef.

1. Place your corned silverside into the slow cooker.
2. Add enough cold water to fully submerge the meat.
3. Include the spice packet provided or create your own with bay leaves, black peppercorns, mustard seeds, cloves, and a splash of malt vinegar.
4. For extra flavour, add sliced onions, crushed garlic, carrots, and celery.
5. Set to low and cook for 8 to 10 hours.

By cooking gently over several hours, the beef becomes fork-tender without drying out. Once cooked, rest the meat for at least 10 minutes before slicing across the grain.

Traditional stovetop simmering

The stovetop method has stood the test of time and produces beautiful results when done right.

1. Rinse the corned beef under cold water to remove excess brine.
2. Place in a large pot and cover with cold water.
3. Bring slowly to a gentle simmer. Avoid boiling, as vigorous bubbling can toughen the meat.
4. Skim off any foam that rises to the top.
5. Add aromatics and spices as above.
6. Simmer gently for 3 to 4 hours.

Use a meat thermometer to check doneness. For tender corned beef, an internal temperature of around 90 to 95°C is ideal before resting.

Oven-braised corned beef

The oven method allows you to gently braise the meat, creating a slightly deeper flavour while maintaining tenderness.

1. Preheat oven to 160°C.
2. Place your corned silverside in a heavy casserole dish or Dutch oven.
3. Add water or beef stock until the meat is nearly submerged.
4. Include your usual aromatics and seasoning.
5. Cover tightly with a lid or foil.
6. Braise in the oven for 3 to 4 hours.

The controlled, enclosed heat keeps the moisture inside, slowly breaking down the tough fibres for exceptional tenderness.

Pressure cooker corned beef

For those short on time, a pressure cooker or Instant Pot can deliver tender corned beef in a fraction of the usual time.

1. Place rinsed corned silverside and seasonings into the cooker.
2. Add liquid to cover.
3. Seal and cook under high pressure for 90 minutes.
4. Allow natural pressure release before opening.

The high pressure speeds up the breakdown of collagen, but the results are still beautifully tender.

Sous vide corned beef

Sous vide delivers incredibly consistent results by cooking the meat slowly at a precisely controlled temperature.

1. Vacuum seal your corned silverside with seasonings.
2. Submerge in a sous vide bath at 80°C.
3. Cook for 24 hours.
4. Once cooked, slice thinly across the grain.

The low temperature keeps the meat juicy while achieving extraordinary tenderness.

How to slice corned beef for tenderness

No matter how you cook it, always slice corned beef across the grain. This shortens the muscle fibres, making each bite more tender. Cutting with the grain will result in chewy slices even if you’ve cooked it perfectly.

Extra tips for tenderness

• Rest the meat for at least 10 minutes after cooking to allow juices to redistribute.
• Don’t rush the cooking process. Low and slow always wins.
• Avoid boiling. Gentle simmering prevents the meat from seizing up.

Popular corned beef recipes to try

Once you’ve mastered tenderness, the possibilities for serving corned beef are endless. Here are some favourites for home cooks:

Classic corned beef and cabbage

Simmer cabbage wedges, carrots, and potatoes directly in the corned beef broth for the final hour of cooking. Serve everything together for a complete meal.

Corned beef sandwiches

Thinly slice your rested corned silverside and layer with mustard, Swiss cheese, and sauerkraut on rye bread.

Corned beef hash

Dice leftovers and fry with potatoes, onion, and capsicum. Top with a fried egg for a hearty breakfast.

Corned beef pot pie

Mix shredded corned beef with leftover vegetables and a creamy white sauce. Top with puff pastry and bake until golden.

Corned beef and vegetable soup

Use the cooking broth as a base for soup, adding diced corned beef, barley, carrots, and parsnip.

Alternatives to corned silverside

While corned silverside is the traditional choice, other cuts can also be corned and cooked similarly:

• Corned brisket: Slightly fattier, resulting in even more tender, juicy slices.
• Corned point-end brisket: A more marbled section for extra flavour.
• Corned round: Leaner but still tender if cooked carefully.

Contact our team to discuss custom orders or to explore different options from our beef range.

Why buy your corned beef from Grange Meat Co.?

At Grange Meat Co., our corned silverside is prepared using carefully selected Australian beef, cured using traditional methods that deliver balanced seasoning and optimal tenderness. Every cut is handled with care to ensure you start with the highest quality product possible.

Order online for convenient home delivery across metro Melbourne on orders over $150, or visit us in-store to speak with one of our expert butchers. In addition to corned beef, you’ll find a full range of beef cuts to round out your weekly meal planning.

Making corned beef tender every time

Tender corned beef doesn’t require complicated techniques. With the right cut, a little patience, and low, slow cooking, you can serve a perfectly tender, juicy meal every time. From family dinners to leftovers for the week ahead, few dishes are as comforting and versatile.

Visit Grange Meat Co. today to order your corned beef and experience how easy it can be to create tender, delicious corned beef in your own kitchen.