Corned Silverside is a bit retro isn't it?

Considering that my body is starting to tell me to slow down a bit and I had recent requests for tips via comments, emails and messages about cooking a Silverside in the slow cooker after my kitchen addition of my Snapshots Into Me post, I thought I'd deliver the goods for you in a post. So I hope this helps those who were asking.

I don't know about others but I kind of think silverside is a little bit of a retro meal that has stood the test of time for some families. I know for one we had a fair bit of it growing up because it was cheap and we were poor.
Not the flashest of pics, but I didn't know posting my snapshots post the other week that there would be requests for an instructional.

So I'll quit the rambling and give you my totally un-precise instructions for a great silverside done in the slow cooker.

You will need:


What to do ::

I'm a slap it together non-precise watch the magic happen type of cook, so I hope you can follow me. Start with chopping your onion into large chunks and throw them into the slow cooker. Followed by very roughly cut celery (two stalks) and chopped carrot (one large or two small). Place the silverside on top of cut vegetables and fill slow cooker with water to cover the silverside. A small section may stick out above the water, that's ok you can turn the meat over throughout the day (or not at all it doesn't matter, it'll still cook). Then add about six to eight whole black peppercorns, two or three bay leaves and a good slurp of balsamic vinegar (approximately 1/4 of cup). Cook on low for six hours or longer or until you get home or until you remember a delicious dinner is working it's magic. Serve with vegetables.

So there you go I hope that helps those who were asking, I believe my secrete is the balsamic vinegar and the slow cooking. I know others use plain white vinegar and brown sugar, but a good quality balsamic vinegar is my secret. Ben is a fuss pot with food and would still eat it if I did it on the gas cook top, but in the slow cooker and the extra tenderness and flavour he now raves about it and eats half of it whilst slicing it up to serve it.

Please let me know if you give this a try and how it turned out.

Labels: , ,

My Vintage Childhood: Corned Silverside is a bit retro isn't it?

Tuesday, May 21, 2013

Corned Silverside is a bit retro isn't it?

Considering that my body is starting to tell me to slow down a bit and I had recent requests for tips via comments, emails and messages about cooking a Silverside in the slow cooker after my kitchen addition of my Snapshots Into Me post, I thought I'd deliver the goods for you in a post. So I hope this helps those who were asking.

I don't know about others but I kind of think silverside is a little bit of a retro meal that has stood the test of time for some families. I know for one we had a fair bit of it growing up because it was cheap and we were poor.
Not the flashest of pics, but I didn't know posting my snapshots post the other week that there would be requests for an instructional.

So I'll quit the rambling and give you my totally un-precise instructions for a great silverside done in the slow cooker.

You will need:

  • silverside
  • onion
  • celery
  • carrot
  • black pepper corns
  • bay leaves
  • water
  • balsamic vinegar

What to do ::

I'm a slap it together non-precise watch the magic happen type of cook, so I hope you can follow me. Start with chopping your onion into large chunks and throw them into the slow cooker. Followed by very roughly cut celery (two stalks) and chopped carrot (one large or two small). Place the silverside on top of cut vegetables and fill slow cooker with water to cover the silverside. A small section may stick out above the water, that's ok you can turn the meat over throughout the day (or not at all it doesn't matter, it'll still cook). Then add about six to eight whole black peppercorns, two or three bay leaves and a good slurp of balsamic vinegar (approximately 1/4 of cup). Cook on low for six hours or longer or until you get home or until you remember a delicious dinner is working it's magic. Serve with vegetables.

So there you go I hope that helps those who were asking, I believe my secrete is the balsamic vinegar and the slow cooking. I know others use plain white vinegar and brown sugar, but a good quality balsamic vinegar is my secret. Ben is a fuss pot with food and would still eat it if I did it on the gas cook top, but in the slow cooker and the extra tenderness and flavour he now raves about it and eats half of it whilst slicing it up to serve it.

Please let me know if you give this a try and how it turned out.

Labels: , ,

9 Comments:

At May 21, 2013 at 9:30 AM , Blogger Iliska Dreams said...

I don't own a slow cooker so I do mine on the stove top. But I spend a lot of the day running to the kitchen to ensure there is still water in the pot.

 
At May 21, 2013 at 10:53 AM , Blogger Kylie said...

I do mine the old fashioned way (on a stove top). I like it best cold on sandwiches (white bread, butter and pickles) the next day. There were seven in my family and Mum cooked corned beef regularly - dinner and school lunches the next day.

 
At May 21, 2013 at 2:52 PM , Blogger Penny-Rose said...

One of my favourite meals - its so versatile.

 
At May 21, 2013 at 3:03 PM , Blogger Allison said...

it was called corned meat in our household and mum always made fritters (slices in batter) the next day. and yep I think its retro too!...oh and white sauce is a must! x

 
At May 21, 2013 at 8:57 PM , Blogger Trudie said...

Try it with the balsamic vinegar even if you're cooking it on the cook top, so yum.

 
At May 21, 2013 at 8:59 PM , Blogger Trudie said...

I don't mind mind mine either way cooktop or slow cooker, but hubby being the uss pot definitely prefers the slow cooker. Yes and a perfect white bread sandwich combo.

 
At May 21, 2013 at 9:00 PM , Blogger Trudie said...

It's kind of a comforting meal huh?

 
At May 21, 2013 at 9:01 PM , Blogger Trudie said...

Totally retro lol. Yes and white sauce with some whole grain mustard in it yummmm.

 
At May 23, 2013 at 9:43 PM , Blogger Veronica Moran said...

thanks! looking forward to trying out your recipe, especially the secret ingredient.

 

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