Roast Silverside Corned Beef
This roast silverside corned beef recipe turns a classic Kiwi favourite into something truly special, showcasing the natural tenderness and rich flavour of Ruapehu Lowline Angus Silverside Corned Beef. Lightly salted overnight, seasoned simply with cracked pepper and mustard seeds, and slow-roasted until perfectly juicy, this method delivers a beautifully moist roast with a crisp, golden finish. Carved thinly and served with your favourite sides, it’s an easy, comforting dish ideal for family dinners, weekend meals, or next-day sandwiches.
Ingredients:
1-2 tsp fresh cracked black pepper
1.5 tsp coarse sea salt
1 tsp mustard seeds
Method:
Unwrap the silverside from plastic and pat dry with paper towels
Sprinkle with sea salt even over the surface and place in the refrigerator over night on a plate, without covering.
Allow the roast to sit on the counter at room temperature for 30 to 60 minutes.
Preheat oven to 150c.
Coat the top evenly with fresh cracked black pepper and mustard seeds.
Wrap tightly with aluminum foil and roast for 2 hours and 15 minutes on a roasting pan on the middle rack.
Take the roast out of the oven and carefully remove the foil, there will be a lot of hot cooking juices so be careful. Reserve the juices in a separate bowl (optional).
Increase the oven temperature to 200c and place the roast back in the oven until it browns, around 15 to 20 minutes.
Remove from the oven and lightly tent the roast with aluminum foil and allow to rest for at least 30 minutes.
Slice thinly against the grain. Serve with juices if desired.
Recommended sides suggestions: roast root vegetables, mashed potatoes, or rice
