Corned Beef Braised in Red Wine & Spices


Corned Beef Braised in Red Wine & Spices

Corned Beef Braised in Red Wine & Spices. This tender Corned Beef Braised in Red Wine and Spices dish is always a good mid-week meal idea. 

Corned Beef Braised in Red Wine & Spices

Serves 4


1.6kg piece salt-reduced silverside

8 whole cloves garlic 

1 small brown onion, peeled

1 cup red wine vinegar

1 cup red wine (cabernet merlot)

1½ cups brown sugar

1 tbsp juniper berries

2 tsp white peppercorns

1 tbsp coriander seeds

2 tsp fennel seeds

3 large carrots, peeled and sliced

2 parsnips, peeled

½ small cabbage

40g butter

2 tbsp milk

1 tbsp plain flour



  1. Preheat oven to 150C. Rinse silverside under cold water and pat dry with 
paper towel. (If you’re unable to 
purchase salt-reduced silverside, soak the silverside in cold water overnight to reduce the saltiness.)
  2. Press cloves into onion and put in a 12-cup-capacity heavy-based ovenproof casserole dish with vinegar, wine, brown sugar, ½ cup water, juniper berries, peppercorns and seeds. Stir over medium heat until sugar dissolves and mixture comes to the boil. Remove from heat, add silverside and cover with a lid.
  3. Cook in the oven for 1½ hours. 
Turn meat over and cook for a further 1–1½ hours or until very tender. Transfer silverside to a chopping board. Stand for 10 minutes before thinly slicing. Drain cooking juices through a sieve; discard spices and reserve liquid.
  4. Meanwhile, put carrot in a large saucepan. Cut parsnips into quarters lengthways, remove hard core and slice. Add to carrot and cover with cold water. Bring to the boil over high heat. Reduce heat and simmer for 20 minutes or until tender. Cut cabbage into 4 wedges. Place wedges on top of carrot and parsnip and simmer for 3 minutes or until tender.
  5. Carefully remove cabbage wedges and set aside until ready to serve; cover to keep warm. Drain carrot and parsnip. Add half the butter and milk. Mash until smooth.
  6. To make gravy, melt remaining butter in a saucepan over medium heat. Add flour and stir until well combined. Cook for 1–2 minutes or until bubbling. Remove from heat and slowly add 1½ cups reserved liquid. Return to heat and stir constantly until gravy comes to the boil. Reduce heat to low and simmer for 2 minutes or until slightly thickened.
  7. Serve silverside with cabbage wedges, mash and gravy.


Try some of our other warming beef recipes:

Beef Bourguignon Recipe

Beef & Vegetable Pie Recipe


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