Slow-Cooked Silverside
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!
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 16 1x
- Category: Beef
- Method: Slow cooker
- Cuisine: Australian
- Diet: Dairy-Free
Ingredients
Units
Scale
- 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.
Find it online: https://thespinningspoon.com/slow-cooked-silverside/