Corned silverside is a budget friendly meat that you can pack full of flavour. With a cut costing about $10 to feed a family of 6 it is a regular staple of many families. It is Summer here is Australia and while roasting any meat is left for the BBQ, we shouldn’t forget the slow cooker. The slow cooker makes a regular appearance in Winter and then is put away during the warmer months – well no more. Dust the cobwebs off it and get it on your bench this Summer.
The slow cooker doesn’t produce any extra heat in the kitchen so it is a perfect way for cooking in Summer. We also tend to eat later in Summer so it’s a great way to keep meals warm until you are ready to eat – and you can enjoy the outdoors.
Slow cooker corned sliverside is nice and easy and you can serve it up with coleslaw, a leafy salad, potato salad you name. You don’t have to stick to the traditional roast vegetables and white sauce.
1 Cut of Corned Silverside
2 Tbs Brown Sugar
1/2 Cup White Wine Vinegar (I recommend this vinegar as it is milder in taste compared to normal white vinegar)
1 Onion, peeled and sliced in half
4 Bay Leaves
6 Cloves Garlic
Sprinkling of black peppercorns
LETS PUT IT ALL TOGETHER
1. Place all the ingredients except the silverside into the slow cooker and give them a stir to combine.
2. Place the unwrapped corned silverside into the slow cooker and set on low for 8 hours to cook.
3. After 8 hours it will be ready, it won’t look appealing on the outside. Discard of all the liquid, bay leaves, peppercorns. You can eat the onion and garlic if you wish.
4. Place the silverside on a place and wrap with aluminum foil and leave to sit for 10 minutes before slicing.
I love the colour of the corned silverside, we have nicknamed it pink meat in our house and the boys love it.