Silverside potjie

Silverside potjie

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  • 8
  • Easy
  • 15 minutes
  • 3 hours
  • Woolworths Boschendal Nicholas de Lanoy Red Blend

This silverside potjie is a must for Easter. It is super-easy to make plus is great on toasted hot cross buns topped with a game-changing pickled onion aïoli.


  • 1.3 kg approx
  • 3 bay leaves
  • 1 x 375 ml bottle stout
  • 2 carrots, halved lengthways
  • 2 chopped, sticks
  • 1 onion, halved
  • 4 juniper berries
  • 2 cloves
  • 6 peppercorns
  • 8 Woolworths extra-spicy hot cross buns, halved and charred, for serving
  • For the pickled onion aïoli, mix:
  • ½ cup good-quality mayonnaise
  • ½ cup full-cream yoghurt
  • 4 T pickled onion vinegar
  • 4 pickled onions, finely chopped
  • 1 T Dijon mustard
  • salt, to taste
  • For the quick cucumber pickle, toss:
  • 1 cucumber, very thinly sliced
  • 1 cup rice vinegar

Cooking Instructions

1. Place the beef in a large cast-iron pot. Add the remaining ingredients and enough cold water to cover. Cover with a lid.

2. Place on a trivet over medium coals and cook for 3 hours, or until tender when tested with a fork.

3. To serve, slice the corned beef and sandwich between the charred hot cross buns with a good dollop of aïoli and pickle.

Cook's note: This is a nice way to use up pickled onion vinegar. I always use it in salad dressings instead of throwing it away.

Find more potjie recipes here.

Photograph: Jan Ras
Food Production: Abigail Donnelly
Food Assistants: Bianca Strydom and Ellah Maepa

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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