Super easy, tasty & moist.
Submitted by…Ange Marie
Moist Silverside
Super easy, tasty & moist.
Serving: 6
Ingredients
- 1.5kg piece of silverside
- 1-2 carrots, roughly chopped
- 1 celery stalk, roughly chopped
- 1/3 of a cabbage, roughly chopped
- 1 large onion, roughly chopped
- 2 cloves of garlic, crushed
- 3 bay leaves
- 1/4 cup malt vinegar
- 1 dessertspoon of brown sugar
- 6 cloves
- 12 peppercorns
- 1 tsp chicken stock powder
Instructions
- Put everything in the slow cooker and add enough cold water to just cover the meat.
- Cook on low for 6-8hrs (Cooking times will depend on size of the meat and your slow cooker)
- I check at 6hrs with a carving fork if it comes out easy its cooked if it doesn’t I leave the meat to cook for another hour and check again.
- When the meat is cooked leave it in the liquid until you are ready to carve. This will stop the meat shrinking & will keep it moist.
Notes
- This recipe was how my mother & my grandfather would cook thier silverside.
- I have followed this recipe for over 30 years, all I have done is altered the cooking times for the slow cooker.
- Its beautifully moist and tender.
- You can use the liquid to make a delicious gravy as well.
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Hi just checking I have a small round slow cooker will my silverside shrink I need it to shrink. Lol as lid won’t fit on.
Meat does shrink during cooking yes. An alternative in short term is to fashion a foil lid for your slow cooker until it shrinks a little to allow the regular lid on. Just be mindful where any moisture run off will travel from the foil you shape.