This is perfect for a weekend dinner and the leftover meat makes the best sandwiches – just use a little pickle and lettuce on soft bread with the beef.
- Remove the corned silverside from its wrapping and discard any liquid. Rinse in cold water and pat dry with a paper towel.
- Place in a sturdy casserole dish with a tight-fitting lid.
- Add all the remaining ingredients. Heat on the stove until it starts to boil
- Place a lid over the meat and bake in a slow oven at 120C for 3 hours. You know the meat is cooked when it’s tender to the touch.