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Photo of Balsamic corned beef with roasted baby vegetables by WW

Balsamic corned beef with roasted baby vegetables

Total Time
2 hr 20 min
20 min
2 hr
Corned beef has never tasted so good when cooked and topped with a rich balsamic and mustard sauce.


Beef silverside roast, raw

700 g

Brown onion

1 medium, halved


1 tsp, (10 individual)

Fresh bay leaf

2 whole

Brown sugar

1½ tbs

Balsamic vinegar

cup(s), (80ml)


3 clove(s)


1 bunch(es), baby variety, peeled, halved


2 baby, quartered

Baby carrot

5 individual, peeled (1 bunch)

Salt-reduced liquid beef stock

cup(s), (80ml)

Whole grain mustard

2 tbs

Baby spinach

75 g

Oil spray

1 x 3 second spray(s)


  1. Combine beef, onion, peppercorns, bay leaves, 1 tablespoon sugar, 1 tablespoon vinegar, garlic and 3 litres (12 cups) water in a large saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer, partially covered, for 2 hours (see tip). Remove from heat and set aside in liquid for 20 minutes.
  2. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place beetroot, fennel and carrots on prepared tray. Lightly spray with oil and bake for 30–35 minutes or until golden and tender.
  3. Combine stock, mustard and remaining sugar and vinegar in a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer for 3–4 minutes or until reduced by half.
  4. Drain beef and thickly slice. Serve with roasted vegetables and spinach leaves, drizzled with balsamic glaze.


TIP: It is important to keep the corned beef simmering gently during cooking so the meat doesn’t become tough and dry.