Cooking Silverside Beef

A visit to the local supermarket for groceries always ended up with a trolley full even though I may need just a bar of butter or some cans of tomatoes.

Last weekend, I grabbed a big chunk of Silverside Beef for just $10.  Never ever tried cooking Silverside Beef before.  Goggled some recipes and modified it and the corned beef tasted absolutely delicious.

The secret of cooking silverside is slow cook which is perfect for me.  I love mixing the various spices and sauces and leaving the slow cooker to do the job.


  • 1 – 1.5kg (approx.) piece beef corned silverside
  • 10 whole cloves
  • 2 star anise
  • 4 Tbsp golden syrup
  • 4 bay leaves
  • A dash of mixed herbs
  • 10 whole black peppercorns
  • 1 orange
  • A piece of beef stock
  • 2 tbsp. balsamic vinegar
  • 75ml white wine (1/2 standard glass approx.)


  • 4 carrots sliced into halves
  • 1 onion (either red or white is fine)
  • 6 Portobello Mushrooms



1. Remove the meat from its wrapping and rinse under the tap.

2. Put meat into slow cooker.

3. Cut the orange into quarters and squeeze the juice over the meat.

4. Drizzle the golden syrup on the meat.  Add & rub in the rest of the ingredients.

5. Add warm water till the meat is covered.

6. Switch on slow cooker to slow and leave to cook for 10 hours.  For faster cooking, switch slow cooker on high for 6 hours.

7. Midway into cooking add the optional ingredients if you want some veggies as sides.

8. Leave the slow cooker on warm after the cooking time till ready to eat.

9. For gravy, dissolve two tablespoon of corn flour and scope some gravy from the cooked dish and micro for a minute till thickened.

10. The gravy from the cooking can be frozen as soup to be used for another dish such as beef noodles soup or just plain soup, thickened with corn flour and eaten with bread as dip.  Or they could be frozen on ice trays as beef stocks (although they are pretty diluted so will require a few cubes per dish).



our-growing-edge-badge Sharing this as a new creation, new flavour we’ve grown to love


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