A solo-friendly twist on the classic CWA favourite — with no boiling pot in sight
🥩 Wait, corned silverside… baked?
Yes, really. And before the purists show up at my door with a vinegar bottle and a bag of pickling spice — hear me out. Boiling a full piece of corned beef for hours isn’t exactly solo-dweller-friendly. So, I’ve hacked it for the one-person kitchen using pre-sliced corned silverside (available from most delis or butcher counters in Australia), lightly baked with aromatics to recreate that slow-cooked flavour — minus the washing up.
Paired with a tangy, creamy mustard sauce and some lightly steamed veg, it’s a cheeky nod to the CWA days without the full Sunday effort.
💪 Nutritional Snapshot
- Protein: 27g
- Calories: ~370 (without sides)
- Fibre: 3g (depending on veg)
- Hero Nutrients:
- Iron – from the corned beef
- Zinc – immune support
- Vitamin C – add steamed broccoli or carrots to complete the plate
- Healthy fats – from the mustard sauce (thanks, olive oil & Greek yoghurt)
🛒 Ingredients (Serves 1)
For the baked silverside:
- 3 slices (100–120g) deli-sliced corned silverside
- 2 tsp apple cider vinegar or malt vinegar
- ½ tsp Dijon mustard
- ¼ tsp brown sugar
- 1 bay leaf
- Cracked black pepper, to taste
- 2 tbsp water
For the creamy mustard sauce:
- 1 tsp Dijon or seeded mustard
- 2 tbsp Greek yoghurt (or light sour cream)
- ½ tsp lemon juice or white vinegar
- Pinch of salt
- 1–2 tsp warm water (to loosen)
To serve (optional sides):
- Steamed baby potatoes or mash
- Steamed carrots, broccoli, or green beans
- A dollop of extra mustard (no shame)
👩🍳 Instructions
Step 1: Preheat and prep
- Preheat your oven to 180°C (fan-forced).
- In a small ovenproof dish, lay out the corned silverside slices, slightly overlapping.
Step 2: Build the baking base
- In a cup, mix the vinegar, Dijon mustard, brown sugar, bay leaf, cracked pepper, and 2 tbsp water. Pour this gently over the meat to coat.
Step 3: Bake gently
- Cover the dish with foil and bake for 15–20 minutes, until the meat is warmed through and aromatic. Don’t let it dry out — the foil keeps the moisture in and mimics that “boiled for hours” tenderness.
Step 4: Make the mustard sauce
- While it’s baking, whisk together the yoghurt, mustard, lemon juice (or vinegar), and a small pinch of salt. Add a splash of warm water to thin it out to your preferred sauce consistency.
Step 5: Plate and serve
- Serve the warmed silverside with your mustard sauce drizzled over the top. Add your veg of choice and maybe a little extra mustard on the side if you’re that kind of rebel.
🔄 Storage, Reheating & Swaps
Leftovers?
If you’ve got extra silverside slices, keep them in the fridge for up to 3 days. You can also double the batch and meal prep it with veg and mash.
Reheat tip:
Microwave in a covered container with a splash of water or stock to prevent drying. Sauce can be added after reheating.
Swaps & Flexibility:
- No yoghurt? Use sour cream or even mayo.
- No oven? Microwave the beef with 1 tbsp water + the mustard-vinegar mix, covered, on medium for 1–2 minutes.
- Feeling fancy? Add a teaspoon of horseradish to the sauce. Game changer.
🧡 Classic CWA Feel, Solo Size Effort
No giant pot. No hours of simmering. Just the essence of what made corned beef so loved by generations of home cooks — salty, tangy, comforting and versatile — with a creamy mustard sauce that brings it all together.
💬 Loving these retro solo dinners?
Drop your thoughts in the comments or share with someone who still thinks corned beef is “too much effort.” At Plan4One, we make sure comfort food doesn’t need a crowd. Subscribe for more no-fuss recipes that taste like home (without the seven-person clean-up).
