Saw this method of cooking Silverside in a slow cooker on Facebook.
Needs
Silverside big enough to fit in your slow cooker
Salt and Pepper
2 Sheets of Baking Paper
2 Sheets of Alfoil
Method.
Wash and dry Meat
Trim any fat or sinus of the meat
season with salt and pepper.
wrap meat with first sheet of baking paper, and then the second sheet in the opposite direction.
do the same with alfoil sheets.
No Water required
Place in Slow Cooker cook on low for 5-7 hours depending on meat size.
I prepared a piece big enough to fit in our small croc pot last night, at 6 this morning I started the cooking process, at 1130 I turned off the pot and left the meat to rest, I took it out at 12 for lunch.
It as the tenderist piece off corned beef I have ever had, Next time I will add other spices like peppercorns, cloves and bay leaves, maybe a smothering of mustard.
A word of caution there will be a bit of water in the bottom of the croc pot, and more will come out of the meat as ypu unwrap it.
Might do something similar with roast of beef after browning outside, pickled pork also comes to mind.
Are We Lost said
02:06 PM May 11, 2024
Doesn't it turn out too salty? I have very slow cooked silverside still in the bag for a few hours, then finished in a pot of water with spices. It was really great apart from being too salty.
Next time I took it out of the bag and put it in the water from the beginning and that was better.
Saw this method of cooking Silverside in a slow cooker on Facebook.
Needs
Silverside big enough to fit in your slow cooker
Salt and Pepper
2 Sheets of Baking Paper
2 Sheets of Alfoil
Method.
Wash and dry Meat
Trim any fat or sinus of the meat
season with salt and pepper.
wrap meat with first sheet of baking paper, and then the second sheet in the opposite direction.
do the same with alfoil sheets.
No Water required
Place in Slow Cooker cook on low for 5-7 hours depending on meat size.
I prepared a piece big enough to fit in our small croc pot last night, at 6 this morning I started the cooking process, at 1130 I turned off the pot and left the meat to rest, I took it out at 12 for lunch.
It as the tenderist piece off corned beef I have ever had, Next time I will add other spices like peppercorns, cloves and bay leaves, maybe a smothering of mustard.
A word of caution there will be a bit of water in the bottom of the croc pot, and more will come out of the meat as ypu unwrap it.
Might do something similar with roast of beef after browning outside, pickled pork also comes to mind.
Next time I took it out of the bag and put it in the water from the beginning and that was better.