Why you’ll love this recipe!
It’s quick and easy to prepare, absolutely delicious, you can have it start cooking before you head off to work in the morning, or if you’ve got a busy day planned, dinner will be sorted. Silverside is high in iron and packed with flavour! It’s such an affordable cut of meat!
What can I serve this with?
- Mashed potatoes, steamed vegetables and cheese sauce.
- Roast vegetables.
- Broccoli and Cauliflower bake.
- Steamed carrots, green beans, peas and tomato sauce (ketchup).
- Sliced cold silverside, sliced cheese and pickles sandwiches.
- Sliced silverside with salad and tomato relish.
How long can I store this meat in the fridge?
Silverside will last quite well for up to four days in a sealed container.
Can I freeze leftovers?
Yes, you can. Place in an airtight container in the freezer for future dinners or cold-cut meat on a different week.
You can slice the meat and freeze it separately on baking paper placed on a baking tray, and flash freeze for about an hour. This ensures the meat doesn’t stick together.
Place into an airtight container or Ziplock bag and keep in the freezer. Then pull out the meat you need for lunches, etc.
Does this meat defrost well?
Yes, it does! Take out the desired amount of meat, place it in a container in the fridge overnight, and the next morning, the meat will be perfectly defrosted and ready to use for the day ahead.
Is corned beef and silverside the same thing?
It is similar, but it uses a different cut of beef.
Silverside is a little less fatty and that’s normally what I can find at the grocery store, so that is what I tend to purchase which is delicious.
Corned beef is made using brisket, it works well for slow cooking, as does the silverside.
How to tenderise this cut of meat:
Adding the vinegar listed in this recipe will help break down the protein structure, therefore making it more tender.
Letting the meat rest after being taken out of the slow cooker for at least 10-20 minutes will allow it to retain its natural juices and flavour, and also make it lovely and tender.
Should you rinse the meat before cooking it?
Yes, otherwise you will end up with a salty piece of meat. Rinsing the meat before putting it into the slow cooker will help remove excess salt.
Rinsing it under your kitchen tap is fine until it doesn’t have any more of the brine/liquid coming off it that it was packaged in when you purchased it.
How long to cook in the slow cooker?
This will depend on your slow cooker and how hot it runs. Yes, they do seem to have different temps. In general, the rule to follow is four hours on high or eight hours on low.
Place a fork into the middle of the piece of meat and if it is tender and goes in easily then it is cooked.
If it is firm to push a fork into, put the slow cooker lid back on for another thirty minutes to an hour and check again.
Ingredients:
- 1-2kg Silverside (I have used a 1.6kg piece here)
- 3 Bay leaves
- 1 Cup of brown sugar
- Water to cover just above the meat
Instructions:
- Remove the meat from its packaging and rinse it under running tap water to remove any residue until it is clean.
- Place the meat into the slow cooker, add brown vinegar, and then add the bay leaves. Top with water until it just covers the meat.
- Put the lid on, turn the slow cooker onto low for 8 hours or high for 4 hours.
- You will need to check if it is cooked by inserting a fork into the middle of the meat. If it is done, the fork should slide easily into the meat, as it will be tender and lovely. If it is still firm, pop the lid back on and continue to cook for another 30 minutes to an hour and check again.
- Once cooked, very carefully remove the meat with either two forks or two meat forks by sticking them into the meat and lifting it out and placing it on a plate to rest for roughly 20 minutes. Discard bay leaves and liquid in the cooker. Cover the meat with foil.
- Once the meat has rested, place it onto a cutting board and slice to the desired thickness. Serve with mashed potatoes, Broccoli and cauliflower bake and white sauce. Of course, serve with anything you like! Look above in this post for some inspiration for what to serve silverside with.
Tips:
- Cut across the grain, otherwise you will find the tender meat will come off in shreds, not slices.
Slow-Cooked Silverside
- Total Time: 8 hours 5 minutes
- Yield: 16 1x
Description
A deliciously juicy choice of protein for an easy weeknight dinner! All you have to do is pop the silverside in the slow cooker in the morning and let it cook all day, then you just have to sort out a side dish to go with it for dinner!
Ingredients
- 1 piece of Silverside
- 3 bay leaves
- 1 cup of brown vinegar
- Water to fill above the meat
Instructions
- Remove the meat from it’s packaging and rinse it under running tap water to remove any residue until it is clean.
- Place the meat into the slowcooker, add brown vinegar, then add then bay leaves. Top with water until it just covers the meat.
- Put the lid on, turn the slowcooker onto lowfor 8 hours or high for 4 hours.
- At this stage you will need to check if it is cooked by placing a fork in the middle of the meat. If it is done, the fork should go easily into the meat, as it will be lovely and tender. If it is still firm pop the lid back on and continue to cook for another 30 minutes to an hour and check again.
- Once cooked, very carefully remove the meat with either two forks (or two meat forks) by pushing them into the meat and lifting it out and placing it on a plate. Discard bay leaves and cooking water.
- Cover the meat with foil and rest for roughly 20 minutes.
- Once the meat has rested, place it onto a cutting board and slice to desired thickness. Serve with mashed potatoes, white sauce and Broccoli and cauliflower bake.
Notes
- Cook on low for 8 hours or high for 4 hours
- I have used a 1.6kg piece of meat here but use what you can find.
- Cut across the grain, otherwise you will find the tender meat will come off in shreds, not slices.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Beef
- Method: Slow cooker
- Cuisine: Australian