Slow-cooker beef silverside – Foodle Club

Silverside recipe slow cooker

Video Silverside recipe slow cooker

For the most succulent and tender meat you’ve ever tasted, you have to try this slow cooker silverside recipe. Silverside is great for slow cooker, as the long slow cooker time helps break down collagen and soften muscle fibers, leaving you with deliciously juicy meat that will make everyone clamor for seconds.

Sliced silverside on a plate with carrots and potatoes.Plus, you
get a delicious sauce from the same pan that saves you time and effort

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Perfectly simmered

meat silverside If you’ve never tried cooking a joint of meat in your slow cooker, then a gift awaits you. This silverside joint is moist and juicy, but perfect for slicing, and you get the most delicious sauce in the same pot.

For this recipe, I have used a beef silverside joint, which is also known as roast rump. Silverside gets its name from the layer of silver membrane that covers the flesh. It comes from the cow’s hindquarter and contains many connective fibers, making it the ideal joint for cooking in a slow cooker. The long, slow cooking time, combined with the liquid in the broth, tenderizes the meat until it melts in the tender and flavorful mouth.

If you really wanted to, you could cook silverside in the oven, but you would have to cook it for at least 3 hours over low heat. With the price of electricity skyrocketing right now, it is much cheaper to make use of the slow cooker.

Why I think you’ll love this recipe

There are so many reasons. Where should I start?

  • Silverside is one of the cheapest cuts of meat, so it’s economical
  • .

  • Using a slow cooker uses much less electricity than an oven, so you save on electricity bills.
  • You don’t have to worry about time: if you leave it in the slow cooker a little longer than the recipe says, it won’t ruin your food, the meat will still be juicy and succulent.
  • It’s so simple to make: just put some vegetables in the slow cooker, place the meat on top, top it with broth, and then forget about it until you’re ready to serve it.
  • Cooking juices make the sauce more amazing.
  • The silverside maintains its shape so you can carve it into perfect slices.
  • Leftovers make delicious sandwiches.
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Close-up of a slow-cooked silverside joint.

How to cook a silverside joint in the slow cooker **

For complete instructions on how to make slow cooker silverside, refer to the printable recipe card at the end of this post **


You will need the following equipment:

  • A slow cooker: I use one similar to this, it’s big enough to hold a meat joint or chicken, and I can make a casserole in it that will easily feed 8 people. Even if it’s only two people at home (like us), a larger slow cooker is essential. They don’t use more electricity than a smaller one, but the larger size means you can cook a joint of meat and whole chickens in them.
  • A sharp knife for cutting vegetables: It is difficult to recommend a particular knife, as different people have different preferences. For that reason, I’ve included a link to a page that contains a selection of knives, so you can browse to find the one you’re most comfortable with. However, I would recommend that you get a knife sharpener to keep your knives in top condition. In my opinion, there is nothing more dangerous than a blunt knife.
  • A cutting board to protect your work surface – I like this set of three boards that come with a stand to have on hand.
  • A pair of kitchen tongs to help burn meat: This set is made of silicone that won’t scratch your pots and pans.
  • A small saucepan to make the sauce.


you’ll need:

  • A joint of silver meatand – the size will depend on how many people you are feeding. The images in this post are of a small joint (700 grams / 1 pound and a half) and there was more than enough for 4 people.
  • Vegetables: They are cooked in the broth along with the beef and will be used to make the sauce. You will need an onion, a carrot and a stalk of celery.
  • Broth: If you have meat broth, you can use it, otherwise just dissolve a bucket of meat broth in a cup of boiling water.
  • Seasoning: salt and black pepper to taste, a tablespoon of tomato puree and a tablespoon of Worcestershire sauce.
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For a richer sauce, you can substitute half a cup of broth with half a cup of red wine.

How to make it

A golden silverside joint in a pan.
Always season the silverside with salt and black pepper, and then seal it in some sunflower oil before adding it to the slow cooker. Doing this seals the juices into the meat and gives it a well-browned appearance.

Heat the oil before adding the meat and then seal it all over, using a pair of tongs to flip the meat, until golden brown all over. This should take no more than 2 minutes per side.

Steps to put meat and vegetables in slow cooker.
Turn off the heat and leave the meat in the pan while you prepare the vegetables


Peel the onions and carrots and cut them into thin slices, along with the celery. Place them in the base of your slow cooker.

Place the meat silverside on top of the vegetables.

Mix the tomato paste and Worcestershire sauce in the broth and pour into the slow cooker.

Cover the slow cooker with a lid and simmer for 6 to 8 hours until you can easily puncture the meat with a fork. My small joint was made after 6 hours, I may need to leave it longer for larger joints. If you are in a hurry, you can cook over high heat for 5 to 6 hours, but I would really recommend the longer and slowest cooking time over low heat.

Once the meat has been cooked it should rest for about 20 minutes. I usually transfer it to a plate and cover it with a piece of aluminum foil and a couple of clean tea towels.


the sauce

Thick sauce in a saucepan and thick sauce in a saucepan jar.
While the meat is resting, you can make the


How to make the sauce is a matter of preference. There are three ways to do this.

  1. Thick sauce. Pour the broth and vegetables from the slow cooker into a saucepan and simmer on the stove. Make a suspension of 1 tablespoon of cornmeal and 2 tablespoons of water and stir slowly in the sauce until the sauce has thickened to your liking. You may not need all the cornmeal mixture.
  2. Soft sauce without vegetables. Strain the broth and vegetables through a wire mesh strainer into a saucepan to separate them. You can discard the vegetables or keep them warm and serve them as a garnish. Thicken the cylinder head like option 1 above.
  3. Sauce mixed with vegetables. Pour all the broth and vegetables from the slow cooker into a saucepan and then mix with an immersion blender until smooth. Thicken according to option 1 above.
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We like a thick sauce, so I went with option 1 🙂.

Close-up of a simmered porch of silverside meat covered in thick sauce.What to

serve with beef


I like to serve this finely cut meat with sauce-covered Yorkshire puddings and a selection

of vegetables.

Why not try some of these vegetable dishes?

  • Glazed carrots
  • Crispy crushed potatoes with rosemary
  • Romanoff potatoes
  • Creamy leek and baked Brussels sprouts Buttered
  • cabbage and

  • leeks with mustard seeds
  • South African style creamy
  • cabbage

  • Marrow / zucchini with tomato and onion

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Freezing and storage

You can freeze any leftover meat. Place it in a plastic container and pour over any leftover sauce. This will ensure that the meat stays juicy. Freeze for up to 3 months.

To use, thaw in the refrigerator and then reheat in the microwave until very hot.

Leftover silverside can also be stored in a covered container in the refrigerator for up to 3 days. It makes the most delicious sandwiches on crusty bread, smeared with a little horseradish sauce.

Pin for later

If you want to make this slow-cooked meat silverside, why not pin the recipe on one of your Pinterest boards so you can easily find it? Just click on the image below.



Why not take a look at some of my other slow cooker recipes

: Slow Cook Irish Lamb Stew with Barley Slow Cook Roast Chicken Dinner

    Hearty beef and barley stew

  • Pork casserole with honey and mustard
  • Slow cooker

  • oxtail
  • stew Slow

  • cooker
  • meat and kidney
  • stew

The recipe

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