This is one of my most favourite recipes from my childhood that I now make for my family. It’s so easy to do in the slow cooker, low and slow, and the aromas that waft from the kitchen will be a huge drawcard. And the result? Perfectly succulent and juicy meat.
How to make a corned silverside: key tips
Make sure your corned silverside is submerged in water before you begin cooking as this will help it cook evenly. Your cooking time will vary depending on how big your silverside is, so keep an eye on it after the 5-hour mark. It will be ready when the meat is fork-tender, meaning a dinner fork will easily penetrate the meat.
Be sure to rest the meat in the cooking liquid for 20-30 minutes after the cooking time has ended, as this will allow the silverside to reabsorb some of the liquid, making for succulent slices.
Carve your silverside against the grain for maximum tenderness, as you are slicing through the meat fibres. If you slice with the grain, you'll find that the meat is a little more chewy.
Key ingredients in this corned silverside recipe
Select a piece of corned silverside that will fit your slow cooker. You can buy silverside quite cheaply from the supermarket.
Adding balsamic vinegar to the slow cooker will prevent your corned beef from shrinking and also helps to tenderise it. To be fair, any vinegar will do this, but balsamic vinegar brings a subtle sweetness to the meat.
Change things up and try a slow-roasted corned silverside instead. Then play around with these 12 slow-cooked corned silverside and corned beef recipes to find your family favourites.
This recipe was originally submitted by Goodbud, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 piece Woolworths Corned Beef Silverside
- 5 whole cloves
- 2 bay leaf
- 1 tbs brown sugar
- 1 onion chopped
- 1/2 cup balsamic vinegar
Method
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Step 1Place everything into slow cooker, covering the meat with water, and cook on low for 5-6 hours.
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Step 2Remove from cooker carefully.
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Step 3Serve immediately or allow to cool and store in refrigerator.
Recipe Notes
What is corned silverside?
Silverside is a cut of beef that comes from a cow’s hindquarter, just above the leg cut, and it gets its name from the silvery colour of the connective tissue on the side of the cut. This is actually removed because it is too tough to eat. The cut is quite lean, however, and benefits from being cooked for a long time over a low heat.
Why is my corned silverside tough and chewy?
Silverside is a cheap cut of meat that really needs to cook low and slow to prevent it from drying out and becoming tough and chewy. It also needs to be completely covered in water while cooking so that it cooks evenly while remaining tender and moist. Resting the meat for about 20-30 minutes in the cooking liquid is also essential for succulent and juicy slices.
How long will corned silverside keep in the fridge?
You can store the corned silverside in an airtight container or sealable bag in the fridge for up to 5 days. Reheat in the microwave when ready to serve.
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