Corned silverside with golden syrup

A tasty 2 ingredient take on a classic

Submitted by Karen Stuckings

Corned silverside with golden syrup

A tasty 2 ingredient take on a classic
5 from 1 vote
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins

Ingredients
 

  • 1 piece of corned silverside (size to suit your needs)
  • 1/3 cup golden syrup (or enough to drizzle over top of meat)

Instructions
 

  • Rinse meat under cold water (optional)
  • Place meat in slow cooker
  • Drizzle golden syrup over meat
  • Nothing else, not even water
  • Cook on low 8 hours or until cooked

Notes

  • I found that not cooking in water you could really taste the beef flavour.
  • The golden syrup just added a little sweetness and once sliced I put back in the sc to coat the meat in the golden syrup while I dished up rest of dinner but that is up to your taste.
  • Cooked in Aldi 3L slow cooker
  • FODMAP friendly
Tried this recipe?Let us know how it was!

28 thoughts on “Corned silverside with golden syrup”

  1. A delicious alternative to traditional corned beef/silverside. The golden syrup really balanced with the salt from the corned meat.

    We will definitely do this one again 🙂

  2. Made this on the weekend. Was skeptical about not using any water to cook it in, but it was the best tasting corned beef we have made yet.
    Recommend trying.

  3. I made a similar one last week only i used honey instead of golden syrup. My mum has told everyone she sees how delicious it was….it’s actually getting embarrassing!!

  4. I’m cooking the corned beef but taking it to the next level .Im using honey as I have my own bees
    and injecting it with a little honey and water mix to keep the moisture and flavor on the inside

  5. This corned beef looks great so I took it to the next level
    I used honey as I have bee hives and I injected the corned beef with a honey/water mix
    to increase the flavours from the inside out and keep it very moist
    Let’s see how it turns out
    Thnx Guys

  6. I didn’t have golden syrup so used maple syrup. It was very moist and tender. Everyone enjoyed the flavour of the meat. The kids have requested i make it again even the non red meat eater loved it.

  7. This sounds wonderful but what is golden syrup and would it be close to jam/jelly etc in store. I need to make this soon. Thanks for your help.

  8. I stabbed it several times with a sharp knife before tipping the syrup all over then cooked for 9hrs on low. I then used half a cup of the liquid and half a cup of boiling water for my gravy mix. Even hubby ate every bit and he’s not a silverside fan. Big win in this house

  9. Paulene @ Slow Cooker Central

    End result was AMAZING 🙂
    Not at all salty despite the dry cooking method.
    Might just be my new favourite way to cook silverside!

    I cooked ours for 7hrs high in a 3.5L Slow Cooker, flipped it over half way and added another drizzle of syrup on the other side when turned.
    Served with mash and veg.

    The whole family loved it!
    Thanks Karen 🙂

  10. I made this last night and it was lovely, my daughter loved the smell as it was cooking and when have done recipes before when silverside is covered in water it dilutes the flavour, this was great will be doing it again

  11. I made this tonight – although it’s very easy and the texture was great it was way to salty for our taste. I think I will go back to cooking corned beef the traditional way to remove some of the saltiness,

  12. I cut the meat after cooking and put it back in the pot with the syrup and found it to be way too sweet. Didn’t taste anything like silverside. It’s a no from hubby and me but my 10 year old daughter liked it.

  13. Definitely a favourite in my home. I am making it for visitors tomorrow. I have not cooked it any other way since I first found this recipe…….at least 2 years. For me it’s the sweet, yet also the salty, however since doing it this way, I found the meat to be less salty.

  14. First time ever to cook corned beef in the slow cooker and chose this recipe.
    Piece of corned silverside I used was over 2kg. I cooked it on Low for 6 hours, but on High for 2. I turned it about three times during cooking. It produced a lot of liquid.
    The flavour was very balanced.
    Result was very succulent.

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