One thing I quite enjoy about getting a meat delivery is that I receive some cuts of meat that I wouldn’t actually go and buy myself. In our last beef delivery, we received a 1.8kg corned silverside.
Some of you probably grew up eating corned silverside all the time. It was something that my mum never cooked. I have only ever eaten it in cold slices from a deli.
Of course, not really knowing what to do with it, I have put off cooking the silverside. Now we are getting to the bottom of our freezer supply, and we are having people over for lunch on Sunday. I thought I should probably use the silverside.
I haven’t cooked it yet, but have just been doing some research online. I discovered that silverside is ideal for the slow cooker! (If you don’t have a slow cooker, most other recipes recommend 1.5 – 2 hours on the stove top and then 20 minutes or so to finish off in a moderate – hot oven).
Here is the easiest (and most complimented) recipe I could find online:
CORNED SILVERSIDE
Ingredients:
- 1 piece of corned silverside (1.5-2kg seems to be an average size)
- 1 cup sugar
- 1 cup white vinegar
- 2 bay leaves
Place all ingredients in the slow cooker, cover the silverside with water (Hmm, seems to be an exception to the usual slow cooking advice). Cook on LOW for 6-8 hours.
HONEY MUSTARD SAUCE
Ingredients:
- 1 cup of pot juices
- 1/2 cup vinegar
- 1/2 cup sugar
- 1 tsp mustard (can use mustard powder, or your favourite mustard from a jar)
- 2tsp cornflour
Boil juice, vinegar and sugar in a small saucepan. Add mustard and cornflour. Mix well. Sauce should thicken. Pour over the corned silverside and serve with vegetables.
I will let you know how the recipe works out.
Any experienced silverside cooks out there? Does this recipe sound good to you? How do you do it?
(Photo from here)
Tags: food, slow cooker
Julie
My husband likes silverside and we make it a bit. Your recipe looks pretty much like what we do, except we don’t cover the silverside with water. The honey mustard sauce sounds yum, we have never done that before.
I have never cooked it asthe thought terrifies me. Silverside, and pickled meats such as pork, are either good or terrible, and I am so scared of being on the terrible side that I just can’t bring myself to do it!
Good luck! Hope it works out!
There’s not much to it. Just chuck it in a pot and boil it for 1hr per kg. Or slow cook for most of a day. I chuck potatoes in with it for the last 40 minutes too (much longer in SC.)
Low salt silverside is a sad thing. Don’t try it.
I’ve only ever done it once and remember putting whole black peppercorns in it. My Mum does it really well but I don’t have her recipe, I’m afraid.
Silverside (or corn beef as we call it) is quite a popular winter dish at our house.
I was like you Julie, my mum didn’t cook it when I was growing up but my husband often spoke about it. His mum cooked it for dinner when we were visiting and it was great. I have a different recipe than you:
1 piece corn beef
1 onion, peeled
6-8 cloves
2 tbsp brown sugar
2 tbsp balsamic vinegar
3 large carrots
1/2 cabbage, shredded
potatoes, for mashing
white sauce (250 ml milk, 2 tbsp flour, 2 tbsp butter).
Place beef in slow cooker after trimming excess fat. Stick cloves in onion, place in slow cooker along with brown sugar and balsamic vinegar. Cover meat with water. Turn on slow cooker and cook on high for two hours. Reduce heat to low and cook for 3-4 more hours. 2 hours prior to serving add carrots and cabbage to slow cooker.
Serve with mashed potatoes and white sauce.
The corn beef comes out of the slow cooker tender and moist. I have cooked this for my parents twice and they both say it is the best corn beef they’ve had. My mother in law says that cooking corn beef in the slow cooker is the only way to cook it…and having compared my stove top corn beef to my slow cooker one I have to agree with her.
She did suggest to me to put a lemon in the water as well to stop the meat shrinking but I have never tried that.
The cabbage and carrots absorb the flavours of the meat and stock – that’s why I cook them in the slow cooker – also helps reduce the washing up a little!
By the way, both my grandmother’s recipe and my mother in law’s recipe use the onion with the cloves.
After reading about this and about another friend cooking one during the week…we are having this for dinner tonight!
It’s easy and yummy in the slow cooker – so tender it just falls apart when you cook it. I put in a couple of cups of water, a tablespoon of white vinegar, a tablespoon of brown sugar, and chop an onion and a carrot roughly and chuck it all in.