How do you cook your silverside??

[BoyCrazy]

hey so im currently cooking a silverside, and for some silly reason i decided not to use my slow cooker :rolleyes::confused:

anyhoo, im wondering how u cook yours?

how long for?
what kinda pot?
what things do you add?

thanks heaps :)

[~Temet Nosce~]

Slowcooked, the only way!
Put it in the slowcooker and fill it with water, 1 cup of brown vinegar, 1 onion, cloves, garlic and whatever else you want, and cook on slow for 8 hours.

eta. whoops duh, you just said you're not using the slowcooker lol. Been awhile since cooking one without it, but I think I used to bring it to boil then simmer for 1 1/2 hours depending on it's size.

[brogeybear]

Pot with water, enough to cover, some vinegar, carrot & onion, simmer for a couple of hours (rule of thumb - 1/2 hour per 500 gm). Enjoy!

[BoyCrazy]

i know i know im totally kicking myself for not using the slow cooker...specially today, cause its so hot using the stove!!!

i hope it turns out ok this way!!, ive been really looking forward to eating it :laughing:

thanks though! :D

[WorkingClassMum]

put in a pot and cover with water, add a good dash of vinegar, cloves, peppercorns, a roughly chops onion, rosemary, bay leaves, and good spoon of honey, sea salt and bring to a rapid boil.

Gentle boil/cook for 1.5 hours, and extra 1 hour for every extra kg (so 1.5 for a 1kg piece, 2 hours for a 1.5 kg piece etc)

Iit's cooked when a fork goes in with no squeaky resistance

serve with white or cheese sauce n carrots, peas n mash tato's... or cabbage mmmmmm

[BoyCrazy]

thanks brogeybear! i forgot the carrot!!! and i wasnt too sure on cooking times (so easy with slowcooker lol)

wcm- omg that recipe sounds devine! i will give that a go next time for sure! and i wouldnt have even thought to serve it with cabbage! but it sounds very tasty!

im cooking it with roasted potatos, onions, carrots, sweetcorn, pumpkin, and cheesy cauliflower :D

[julez19]

I just throw in 1 cup of vinegar and 1 tablespoon of brown sugar and cook for about 40 minutes, its perfect every time. :D You can throw in any vegies you wants as well, my FIL gave me that recipe and he owned a restaurant :yes:

[brogeybear]

Oh yummo! WorkinClassMum! I spose you could add all those things with the slow cooker too? Oh and yes! Definitely with white sauce. My fam loves it with mash and steamed vegies. Cabbgage gives me gas! LOL :(

[Diamonds4eva]

I just throw in 1 cup of vinegar and 1 tablespoon of brown sugar and cook for about 40 minutes, its perfect every time. :D You can throw in any vegies you wants as well, my FIL gave me that recipe and he owned a restaurant :yes:

This is the exact same way I cook mine and it tastes perfect every time. I cooked silverside last Thursday and it was very delicious :chef:

[Looshkin]

Oh can I ask someone who has cooked silverside (corned beef, right?) a question?

Recently as part of my bulk organic beef order I got a couple silversides, and I had never for some reason had this dish as I guess well I don't really know, I was brought up vegan/vegie but do eat meat, just not corned silverside...

Anyway can someone tell me how they make silverside silverside? I mean what to they do to the peice of beef?

I cooked it (seeminly according to a recipe) and all I could taste was salt?

It was seriously so salty neither of us could eat it and it made us feel sick... and I wondered if the silverside they gave us is fail, or if we are just too wussy for silverside or something..

Is there a way to make it less salty? Soak and change the water or something? ugh it was horrible though and I'd like to actually use the other ones left in the freezer..

[brogeybear]

Hey Zeltronica - we meet again on neutral ground. :shakehands:
Silverside is basically beef brisket cured in brine. It often has potassium nitrate added to it to keep it pink as naturally it would have quite a "silver" appearance. I get my meat organically straight from the farm and they don't add the potassium nitrate so maybe that makes it less salty as I used to think the same about some silverside (being way too salty, we dont really eat much salt though).
I guess you could soak it and change the water a couple of times, this would dilute the brine solution that has seeped in. And maybe add some brown sugar to the liquid?

[Dannielle]

All I do is take it out of the packet, throw it in the slow cooker and add water to cover. Add an onion chopped into quarters, some peppercorns and bay leaves. Then serve with either some baked veges or mashed potato & pumpkin and corn & carrot etc. Oh and white sauce.

It does have a salty sort of taste though.

[chicken and eggs mum]

I also rinse my silverside - and I think the brown sugar and vinegar dilute the salty taste!!

i only cook silverside in the slow cooker now, but i used to do it on the stove top!!!

Everyones recipies sound divine!!


We always eat it with mash P's and white sauce...... *drooooooool*

[3'llhavetodo]

Slow cooker with onion garlic, pepper corns, orange, bay leaves, mixed herbs sometimes chilli....I make it differently each time though.

Mash, peas and white sauce are a must!!:yes:

[WorkingClassMum]

Oh can I ask someone who has cooked silverside (corned beef, right?) a question?

Recently as part of my bulk organic beef order I got a couple silversides, and I had never for some reason had this dish as I guess well I don't really know, I was brought up vegan/vegie but do eat meat, just not corned silverside...

Anyway can someone tell me how they make silverside silverside? I mean what to they do to the peice of beef?

I cooked it (seeminly according to a recipe) and all I could taste was salt?

It was seriously so salty neither of us could eat it and it made us feel sick... and I wondered if the silverside they gave us is fail, or if we are just too wussy for silverside or something..

Is there a way to make it less salty? Soak and change the water or something? ugh it was horrible though and I'd like to actually use the other ones left in the freezer..

Silverside is the cut of the meat (hence you can get a silverside roast).

Corn beef that is silverside is that cut of meat 'corned' or pickled.

Corn beef can be salty, but generally if it's undercooked it will be too salty. Cheese/white sauce 'hides' the salt flavour, vinegar and honey help negate the salt somewhat. Also it MUST be covered in water when being cooked.

If you still find it too salty, soak in water for a few hours first, and then cook in fresh water with what ever ingredients you wish to use (and yes I use all the same stuff in the slow cooker), just don't add any salt to the cooking.

Also' let the meat 'rest' for awhile (1/2hour?) covered in foil - it lets the meat stop cooking and allows the excess juices to drain and the steam to condense and stops the meat drying out when you cut it.

Don't freeze corned beef for too long as it does alter the flavour again - I don't really like any meat that's been frozen.

[Seacretsquirrel]

Another slow cooker fan here (tried it on the stove once before we had the slow cooker and all I can say is :barf: it was tough ans too salty and horrible)

I add water and vinegar plus carrots and potatos too the slowcooker with the meat (gives the veges a yummy flavour - I guess the potatos would help absorb some of the salt too:confused:) then serve (DH likes the white sauce I never had it before we were together)
Then on really fresh white bread the next day yummy!

[mum2ethan]

I usually cook mine in the slowcooker but only put Ginger Beer in with it, its sooooooooo yummy with a hint of ginger thru the meat!
I use to do the whole vinegar, cloves, onion thing but once i cooked it with ginger beer (good quality stuff of course not the cheap stuff as you dont get the proper flavour thru ;)) there was no turning back!

[3'llhavetodo]

I guess the potatos would help absorb some of the salt too:confused:
Yeah I think I remember hearing somewhere that you add potatos to something if it is too salty:confused::rolleyes: or somethin'... :laughing:

[Everyday]

I cook mine in a pressure cooker for 30-45min! Add pepper, garlic, vinager! Tomato paste, worchester, chilli,onion, and whatever veg or none. Fill with water till just covering.
Shame i left the cooker with the ex :( it was one of the old solid ones was great! used to cook casserols and everything in it sooo quick and easy and meat falls apart in your mouth yum yum