Silverside

I’d go 8hrs high myself for that size … It can be done longer on low but I just find high never disappoints for a large piece 🙂

How long should I cook a 3 kg pice for

I add sliced carrots celery + leaves onion shallots leek Handful Corrandiar & basil white vinegar cloves pepper corn & brown sugar & cover with just enough water & cook on slow up to 8hrs or so on low I wash mine 1st with warm running water before placing in the s/c I serve ours with horseradish sauce mash & Streamed veggies

I’d still give it around 8hrs at least … you can’t really overcook it but if it’s undercooked it’s not as tender 🙂

I am going to try this today but I have only have one Kilogram so not sure how long to cook it, I assume on low for 4 hrs

Sure
It’s hard to overdo silverside so if it’s a large piece adding an extra hour or two is ok

Hello- would I need to increase cooking time for a larger piece

Mann yum. I do mine very similar to this. I don’t have garlic or peppercorns. I add 1 cup of brown vinegar, 2 tbsp of brown sugar, 1 onion, 4 bayleaves, 6 cloves, water and silver side.

So long as the meat has the fluids submerging it and around it then it should be ok 🙂

Sorry for confusion, I meant 2 pieces of meat to put one on top of the other, thus forming 2 layers. That will perhaps fill in the whole sc with meat, not sure if it will cook properly that way, when there’s so much meat…

Hi Nadia
You’ve lost me on the layers part? Not sure what you are layering?
But as for the silverside you can use as big a piece as will fit 🙂

Expecting big gang on Friday (10 adults, 8 kids), so I’m wondering if I can throw a silverside in my 6,5 litre sc? Also wondering how much meat should I buy and if it’s going to work if I put it on 2 layers actually as one layer will not suffice. Do you have any ideas? Thank you

Cloves
Not garlic cloves .. actual CLOVES
You’ll find them in the herb section … like little hard black stick ends

In recipe it says 2 cloves of garlic then 4 cloves of what?

Awesome – thank you!

This is for cooking one that is already corned 🙂

Hi, I have several pieces of silverside I received when I bought a side of beef for the first time. I believe they are still in their raw state.
Is this the method you would use to corn a piece of raw silverside that had not yet been corned or is this how you cook it once it has already been corned?