Corned Silverside


  • 1.5kg Preston’s Cumberland corned silverside
  • 3 bay leaves
  • 2T brown sugar
  • 10 peppercorns
  • 1 chopped onion


  1. Take the meat out of the packaging and rinse under the tap. 
  2. Place into a crockpot. 
  3. Add all the ingredients and enough water to barely cover the meat. 
  4. You can either leave the peppercorns whole or grind them. 
  5. Cook on a ‘Slow’ setting for 8 – 8.5 hours or on ‘High’ setting for 4 – 4.5 hours.
  6. When cooking is complete, remove the meat from the crockpot and wrap in aluminium foil until ready to slice – this will keep your meat moist. 
  7. Slice and serve with mash, mustard and seasonal vegetables. Leftovers are great for sandwiches with mustard or relish.