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 ::
- black pepper corns
- bay leaves
- balsamic vinegar
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.