Cooking silverside (corned beef) in a slow cooker is an easy way to achieve tender, juicy meat with minimal effort. This method lets the flesh soften and succulents as the tastes mix gradually. Below is a comprehensive guide on how long to cook silverside in a slow cooker, with timeframes, techniques, and tips tailored for Australian home cooks.

What is Silverside? 

Silverside beef slices come from the hindquarters, commonly used to make corned beef. In Australia, it is usually called “corned silverside”. Slow cooking really helps thin, lean and affordable priced cuts. Perfect for large feasts include casseroles, corned beef sandwiches, or served with veggies, properly prepared results in delicate and delicious. 

Why use a slow cooker for silverside?

The slow cooker is a great tool for cooking a silverside because it maintains a low constant heat for a long length of time, which lets the flesh break down and become rather soft. The slow cooking lets the flavour together cut like silverside and reduces the chance of overdone meat or dying it out. 

How long should you cook silverside in a slow cooker?

The cooking time silverside depends on the size and the slow cooker’s temperature. Low heat should be left on for eight to ten hours generally;

• Low heat: 8 to 10 hours
• High heat: 4 to 5 hours 

If you cook a larger silverside, more than 1.5 kg, you will have to boil it in low heat for ten hours. Should you be pressed for time, cook it on high for ten hours; keep in mind, though, that the meat will not be as tender as it would be cooked on low. 

Preparing silverside for slow cooking 

To achieve the best results, follow these steps before placing your silverside in the slow cooker:

• Rinse the meat: If using corned silverside, rinse it under lukewarm water to remove excess salt. This prevents the dish from becoming overly salty.
• Trim excess fat: Silverside often has a layer of fat on one side. While some fat helps keep the meat moist, trimming excess fat reduces greasiness.
• Add flavour: Enhance the taste by adding vegetables, herbs, and spices to the slow cooker. Common ingredients include bay leaves, onions, garlic, carrots, celery, mustard seeds, cloves, and black peppercorns.

What liquid should you use?

The liquid used in slow cooking affects both the texture and flavour of the meat. Traditional Australian corned beef is often cooked in a mixture of:

• Water or stock: Using water gives you a strong base even beef or veggies stock add depth and taste. A few would rather combine the two. 

• Beer: Some chefs add a can of beer for a slightly malty and rich taste that well complements meat flavour. 

• Vinegar: A splash of apple vinegar or another vinegar to enhance the richness of meat and soften the flesh. 

• Herbs and spices: You can flavour the cooking liquid with a few bay leaves, peppercorns, and mustard seeds to get a classic corned beef taste. 

Setting up your slow cooker

Once you have prepared your silverside and choose your liquids, put the meat in the slow cooker. Make sure it is submerged in the liquid for best results. If necessary add more water or stock ensure the meat is adequately covered. 

Select your cooking time:

• Low setting: Allow 8 to 10 hours for the meat to become tender.
• High setting: Check for tenderness after 4 hours, but note that larger cuts may take longer.

Checking for tenderness

When the cooking time is up, find out whether the silverside is soft. Using a fork, you should be able to readily pierce the flesh and separate it. Should it still be challenging, cover and cook low heat for another hour. The slow cooker tenderises the meat as it cooks.

Resting the silverside

After cooking, let the silverside rest for a minimum 10 minutes before chopping. Resting lets the juices permeate the meat, therefore ensuring that every slice is moist and tasty. This is also a good opportunity to get ready the veggies or sauce you want to have with the steak.

Serving suggestions

Silverside can enjoy in a variety of ways: 

• Traditional Australian Style: Served with mashed potatoes, carrots, peas and lots of white sauce or mustard.

• Corned beef sandwich: Thinly slice the silverside and present on bread alongside pickles, mustard, or coleslaw.

• Casseloss or salads: Shred the silverside then place it into a pie, pastry, or salad.

• Leftovers: Silverside produces some great leftovers. Store any extra meat; the next day you might prepare stew or sandwiches.

Conclusion 

Using silverside in a slow cooker makes a quick and easy wonderful, tender dish. Whether you’re creating a small piece for a couple of people or a big roast for a family, the slow cooker guarantees uniform cooking and maximises taste. Correct cooking time, seasoning, and preparation will help to create a great dinner. So arrange your slow cooker, let the magic unfold, and savour a delicious, soft, and silverside!