how do i cook silverside beef in a slow cooker?

Question

without vegetables and gravy

Answer 1

place beef in a lrg pot with a lid add a few pepper corns,
3 bay leafs, and for added taste some orange rind,
cover with water and add 1/4 cup of vinegar. bring to the boil then simmer for about 45 min to 1&1/2 hrs depending on size of s/side beef.

try sreving it with a mustard sauce instead of gravy get 1 - 2 cups thickened cream simmer till warm and add 2 tablespoons of seeded mustard your fav one is best stir through and pour over beef .

hope this helps you out enjoy

Answer 2

Slow Cooked Silverside Beef

Answer 3

Silverside Slow Cooker

Answer 4

Well I cooked most beef joints in a slow cooker. Better than the oven. I used to put the beef with just a little water , about half a cup. Then cook on high for about 5 or 6 hours. What I used to do was crumble an OXO cube over it and use the resulting liquid as a base for my gravy...

Answer 5

Please if you do this, it will be the best beef ever,
by a bottle of red wine, Beaujolais if possible,
put the silverside with red wine in a deep dish,
leave overnight if possible, turning over twice to soak up all
the wine, next day, seal the meat by frying it in oil,
it must be hot, and until the beef caramelizes, then
put it in oven for 90 minutes or so, then relax the beef
for 20 minutes, and oh man, it will be the most tastiest,
tender beef you will have ever tasted. Use the wine leftover
and fry some onions until soft and the wine and reduce down
until syrupy, and serve as a gravy - enjoy!!!

Answer 6

Those kind people above me have volunteered information of varying degrees but as yet none of them know what they are talking about.

Silverside beef is one of the more pricier and leaner cuts of beef and cooks very well in a slow cooker.

Here follows what I do and never has there been a complaint:

Wash the joint and place in the slow-cooker, season with salt and pepper and crumble over an oxo. Boil 3/4 pint of water and pour over joint to 'seal' the meat in. Switch slow cooker to low setting and cook from between 4 - 8 hrs depending on the joint size. Occasionally turn the joint and make sure the liquid doesn't entirely evaporate by topping up with fresh boiling water (you can use this liquid as a stock to make your gravy). When joint is cooked remove from crock - pot and allow to cool at room temperature (this is to prevent the joint from crumbling when you carve). Carve joint to your preferred thickness and lay in a large roasting tin. Make your gravy from the liquid stock and pour over the carved meat. Place roasting tin in a hot oven prior to serving and heat through to crisp the meat up a little.

Serve up when ready.

Answer 7

Hmm my mum usually cook that part of meat in a pressure cooker with lots of water in the pot. I think you would give it 2 hours am not too sure on that.

Tip if you put the silverside of beef in a pot of water over night it will get rid of all the salt the meat has on it.

Answer 8

silverside beef? Never heard of that!

Just put the beef in the slow cooker and turn it on!

Answer 9

All of the above are fine as far as recipes go, but they leave off the 'very' important preparation. The 'Silver' bit will need to be dealt with unless you are planning to make shoes with the meat after cooking. Since I think you want to eat it, take a very sharp knife (paring or fillet knife) and slide it just under the silver to poke a hole, then slip a finger it and separate it a bit off the meat and slide the knife (carefully) back in while still holding up the silver away from the meat. Slide the knife down between the silver and the meat separating it as best you can. If you lose your grip or slice up and end the run, just start over getting as much as you can off. If there are large bits left that you can't seem to get slice them sideways (against the grain) so at least the sections that are connected are smaller. If you do not do this, the silver will contract the meat up into a ball as it cooks and then turn into shoe leather.

Answer 10

first, are you adding any vegetables with it? add a carrot or two to help tenderize, and no more than 1 cup of water. If it is dry, you are cooking too slow for too long. I cook my beef on high for 6 hours. Or on high for 2 hours and put on low for 8 hours more. Layer your veggies as follows from bottom to top.. carrots, potatoes, onion, celery, meat, tomatoes (optional) Mushrooms (optional) seasoning, and 1 cup of water. Trust me, I do it all the time. Every sunday in fact, and sometimes during the week if I am going to be busy all day with doctors appointments.