Only a few ingredients are needed to make this Slow-Cooked Corned Beef Silverside recipe. It is still just as delicious, making this a straightforward recipe.
Just put it all in your slow cooker, set the timer for 7 hours, and the only thing you have to worry about is what to serve with it.
When cooking on a budget, silverside or otherwise known as corned beef is a budget cut of meat.
But you don’t need to be put off cooking it. It is yummy, and my kids love eating this. It’s all in how you cook it.
Now you don’t have to go all-out cooking it in red wine, like my Slow Cooked Corned Beef In Red Wine recipe.
I’m going to show you how to keep it simple but still have great tasting meat.
Another thing I love about this recipe is being able to keep the meat warm when needed. Of course, this does depend on the kind of slow cooker you have.
I use the Phillips All-in-one cooker, which has a keep warm option. So making this during the week is never an issue on nights Shannon works past dinner time.
How to make Slow-Cooked Corned Beef Silverside
If you have ever eaten salty silverside, it is mainly because the water it has been cooked in is salted.
Beef silverside is already salty, so a rule to remember is never to add salt to the water or liquid you are cooking it in.
Beef Stock cubes
Sprigs of Rosemary
Chop your onion into quarters and peel the garlic cloves.
Place the cut-up onion and whole garlic cloves into the bottom of your slow cooker, along with the sprigs of rosemary.
You can also add vegetables, such as chopped up carrots, potatoes, or sweet potato, to the bottom of the slow cooker.
As the meat cooks, the flavours will cook through the vegetables as well.
Season the silverside all over with cracked black pepper, then place on top of the onion, garlic and rosemary.
Add the brown sugar, and crumble up the beef stock cube and add to the slow cooker.
Add enough water to cover the silverside. Put the lid on and cook on low for 7 hours or when it’s fork ready.
Fork ready means, when the fork can go into the meat easily, it is ready.
Once cooked, remove from the liquid you cooked it in, place on a plate or meat carving board, cover with aluminium foil and rest for 10 minutes before carving.
Then serve with creamy mashed potatoes, steamed beans or other vegetables of your choice.
How to use leftover Slow-Cooked Corned Beef Silverside
Sometimes there may be leftover silverside, depending on the size you cook and how many people you feed.
There is a way to reuse that leftover silverside without throwing it in the bin or feeding it to the dog.
Store the leftovers in an airtight container in the refrigerator. The meat will last 3 to 4 days.
Slice it up thinly and serve cold with salad, boiled eggs, coleslaw or even potato salad.
Or place on a roll and add ingredients such as cheese, tomato, sauerkraut, lettuce, relish or mustard.
Which makes for a great next-day lunch for work, home, or even a child’s lunchbox.
Here are some more of Just So Yum’s Slow-cooked recipes.
Tender Braised Slow-Cooked Stuffed Lamb Breast: No slow cooker is needed for this recipe. But it is still cooked in one pot and then placed in the oven.
Nanna’s Slow Cooker Lamb Shank and Vegetable Soup: This is an old family recipe that has been passed down through the family, which I have now adapted so it can be cooked in a slow cooker.
Yummy Slow Cooker Beef Casserole: Warm the tummy with this easy and delicious, slow-cooked casserole.
Slow-Cooked Corned Beef Silverside
- 1 kg Beef Silverside
- 1 Large Onion
- 2 Garlic Cloves
- 1 Beef Stock cubes
- 2 Sprigs of Rosemary
- ¼ cup Brown Sugar
- Black Pepper to season
- Cut the onion in quarters and peel the garlic cloves.
- Place the onion, garlic and rosemary sprigs into the bottom of your slow-cooker.
- Season the silverside with cracked black pepper, then place into the slow-cooker.
- Add the brown sugar, and stock cube to the slow-cooker, then add enough water to cover the meat.
- Cook on low for 7 hours or until fork ready. (see notes for fork ready method)
- Once cooked remove the silverside and cover with aluminium foil and leave to rest for 10 minutes.
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