How to Cook Corned Silverside in a Slow Cooker

Corned silverside is also known as corned beef. In the U.S., corned beef is usually the brisket, which comes from a cow's chest. Silverside, known as bottom round in the U.S., comes from the hindquarter. It is often used for corned beef in Australia, New Zealand and the United Kingdom. Silverside has very little fat and is usually tough, so it must be cooked slowly and in liquid so the meat will become tender. Because corned silverside needs such a long cooking time and benefits from being cooked in liquid, using a slow cooker is ideal.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Corned silverside, about 3 lbs.
• Large skillet
• 6 qt. slow cooker
• Spice packet
• Add-ins such as potatoes, carrots, onions, salt and pepper
• Enough braising liquid, such as beer, stock, or water, to cover the brisket

1. Brown the brisket on all sides in a skillet on high heat.

2. Place the browned brisket in the slow cooker.

3. Add contents of spice packet and your additional ingredients of choice on top of and around the silverside.

4. Add enough braising liquid to completely cover the silverside.

5. Put the cover on the slow cooker and cook on high for 4 to 6 hours or low for 8 to 10 hours.

6. Remove cooked silverside from the slow cooker and set aside to rest on a carving board, tented under foil, for 15 to 20 minutes.

7. Slice the silverside and serve.

Tips & Warnings

• Various combinations of white or brown sugar, golden syrup, malt or balsamic vinegar, bay leaves, garlic, peeled orange wedges and cloves are used in the many popular silverside recipes and can be added to your braising liquid. Experiment with combinations of any of these ingredients to suit your taste. Silverside is often served with a white sauce. Melt 2 tbsp. of butter in a pot over medium-low heat. Add 2 tbsp. of all-purpose flour and cook until brown. Stir in 1 tsp. of mustard, then slowly whisk in 1 cup of milk, stirring until all lumps are gone. Add some of the braising liquid until the sauce reaches the desired consistency. Serve the sauce over the silverside.

Resources

• Additional information on silverside/bottom round from Chow.com

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