May 16, 2018
Super easy, tasty & moist.
6 hrs 10 mins
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
1 tsp chicken stock powder
1Put everything in the slow cooker and add enough cold water to just cover the meat.
2Cook on low for 6-8hrs (Cooking times will depend on size of the meat and your slow cooker)
3I 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.
4When 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.
1This recipe was how my mother & my grandfather would cook thier silverside.
2I have followed this recipe for over 30 years, all I have done is altered the cooking times for the slow cooker.
3Its beautifully moist and tender.
4You can use the liquid to make a delicious gravy as well.
Submitted by...Ange Marie
March 24, 2022
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.
March 23, 2022
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.
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