Submitted by Paulene Christie
Silverside
Serving: 4
Ingredients
- 1.5kg piece silverside (rinsed)
- 1large onion
- 2 cloves garlic
- 4 cloves
- 4 peppercorns
- 2 bay leaves
- Approx 2 cups hot water
Instructions
- Quarter onions and lay on bottom of bowl
- Place silverside on top of onions
- Add all other ingredients
- Cook on Low for 8hrs-10hrs
- I also often do high for 6hrs
Tried this recipe?Let us know how it was!
Yum 🙂
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?
This is for cooking one that is already corned 🙂
I would never have dreamt that I would ever cook silverside, everyone else in the family cooked it but I had a fear of ruining it so never tried. That is until I saw this easy slow cooker recipe and it’s magnificent! The meat is melt in the mouth, so tasty and did I say it was easy? Thank you, I will be doing this again and again and again!
Awesome – thank you!
First time cooking silverside in the slow cooker and it came out beautiful! Super soft and wonderful flavors 🙂
Old fashioned flavour without the sugar. Great when watching the waistline! Served with 3 veg.
In recipe it says 2 cloves of garlic then 4 cloves of what?
Cloves
Not garlic cloves .. actual CLOVES
You’ll find them in the herb section … like little hard black stick ends
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
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 🙂
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…
So long as the meat has the fluids submerging it and around it then it should be ok 🙂
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.
Hello- would I need to increase cooking time for a larger piece
Sure
It’s hard to overdo silverside so if it’s a large piece adding an extra hour or two is ok
This is one of my kids fave “red meat with white sauce”!
It’s so easy and so delicious!!
One of our family go to Sunday meals 🙂
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
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 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
How long should I cook a 3 kg pice for
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 🙂
Made this , was not disappointed. Melt in the mouth, tasty will be adding this to my recipe folder.
I also add cabbage
What happens if you forget the rinse part?
Nothing 🙂 Lot’s don’t rinse at all Taryn so don’t worry if you forget 🙂 Others like to rinse as they feel it reduces saltiness 🙂
Can I use the liquid left after cooking the meat or would it be too salty?
I don’t use it as yes it’s very salty
Nice, simple & delicious. I’ll be cooking it this way from now on!
Very good indeed, everyone enjoyed the flavour and nothing left on plates.. Great meal, will have this one again for sure.
Great feed again, last time I never added the cloves, this time I did and it was delicious.. recommended for sure.
Gloves of ?
It’s cloves Chris. Just cloves. They are a spiked looking hard black herb like ingredient 🙂
Anyone got a recipe for the white sauce 😳
This one is delish!
Does the meat have to be covered by the water? Or is half way OK
I often have it half covered then I just flip it over half way if I’m around Leighanne 🙂
Hi Pauline …. I am cooking a silverside for tea with this recipe but only a small one – 1kg. How long would I have to cook it for?
Thanks in advance for your assistance.
Love your website.
Cheers, Lynden
I’d do that around 6-7hrs low 🙂