This is my Slow Cooked Silverside Recipe that I use almost fortnightly.
I hope you enjoy this recipe as much as my family does!
Ingredients:
1 silverside (I use Harveys Old English Silverside from Coles as its the better quality one on the home brands – too watery for my liking!)
2 small onions, halved
1-2 Carrots – peeled, halved and quartered into sticks
1-2 Celery – halved and quartered into sticks
4/5 Small Potatoes – halved (pending how big they are)
¼ cup brown sugar
½ cup malt brown vinegar
2 cloves garlic (whole)
2½ bay leaves
2 L beef stock
Water, sufficient to cover silverside
Instructions:
Place all ingredients in the slow cooker, silverside on top of vegetables.
Ensure silverside is almost emerged in the stock and water.
Cook on low for 6½ hours until tender and slightly falling apart.
Allow to rest for atleast 10 minutes under foil before serving (makes for easier carving).
Serve with mashed potato, vegetables from the slow cooker and green beans.
Keep the leftover meat in a plastic container wrapped in foil for up to a week.
We use the leftovers in a sandwich or roll with cheese and Branston Pickle (yummmo!)
The vegetables are soft yet intact – suitable to use for Baby Led Feeding (remove string from Celery).