Slow Oven Cooked Silverside of Beef

For the most succulent and tender beef you have ever tasted, you have to try this recipe for slow-cooker beef silverside. Silverside is ideally suited for the slow-cooker, as the long slow cooking time helps to break down the collagen and tenderise the muscle fibres, leaving you with deliciously juicy meat that will have everyone clamouring for seconds!

What's more, you get a delicious gravy from the same pan saving you time and effort.

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1. Perfectly slow-cooked beef silverside
2. Why I think you'll love this recipe
3. How to cook a silverside joint in the slow-cooker
4. What to serve with beef silverside
5. Freezing and storage
6. Pin for later
7. Other recipes
8. The recipe
9. Slow-cooker beef silverside

Perfectly slow-cooked beef silverside

If you've never tried to cook a joint of beef in your slow-cooker, then you are in for a treat. This joint of silverside turns out moist and juicy, yet perfect for slicing, and you get the most delicious gravy in the same pot.

For this recipe, I've used a joint of beef silverside, which is also known as a rump roast. Silverside gets its name from the layer of silver membrane which covers the meat. It comes from the hindquarter of the cow and contains a lot of connective fibres, which makes it the ideal joint for cooking in a slow-cooker. The long, slow cooking time, combined with the liquid from the stock, tenderise the meat until it is melt-in-the-mouth tender and full of flavour.

If you really wanted to, you could cook silverside in the oven, but you would have to cook it for at least 3 hours on a low heat. With the price of electricity sky-rocketing at the moment, it is far more economical 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 cheaper cuts of meat, so it's economical.
• Using a slow-cooker uses far less electricity than an oven so you save on electricity bills.
• You don't have to worry about timing – if you leave it in the slow-cooker a bit longer than the recipe states, you won't ruin your meal – the meat will still be juicy and succulent.
• It's so simple to make – just layer a few vegetables in the slow-cooker, lay the meat on top, cover it with stock, then forget about it until you are ready to serve it.
• The cooking juices make the most amazing gravy.
• The silverside holds its shape so you can carve it into perfect slices.
• Leftovers make delicious sandwiches.

How to cook a silverside joint in the slow-cooker

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

Equipment

You will need the following equipment:

• A slow-cooker – I use one similar to this, it's large enough to hold either a joint of meat or a chicken, and I can make a casserole in it that will easily feed 8 people. Even if you are only two people at home (as we are), a larger slow-cooker is essential. They don't use any more electricity than a smaller one, but the larger size does mean you can cook a joint of meat and whole chickens in them.
• A sharp knife for cutting the vegetables – it's difficult to recommend a particular knife, as different people have different preferences. For that reason I've included a link to a page containing a selection of knives, so you can browse to find the one you would feel most comfortable with. However, I would recommend that you get a knife sharpener to keep your knives in top condition. In my opinion, there's nothing more dangerous than a blunt knife.
• A chopping board to protect your work surface – I like this set of three boards that come with a stand to keep them handy.
• A pair of kitchen tongs to help with searing the meat – this set is made from silicone which won't scratch your pots and pans.
• A small saucepan for making the gravy.

Ingredients

You will need:

• A joint of beef silverside – the size will depend on the number of people you are feeding. The images on this post are from a smallish joint (700 grams / 1 and a half pounds) and there was more than sufficient for 4 people.
• Vegetables – these cook in the stock along with the beef and will be used to make the gravy. You will need an onion, a carrot and a stalk of celery.
• Stock – if you have beef stock you can use that, otherwise just dissolve a beef stock cube in a cup of boiling water.
• Seasoning – salt and black pepper to your own taste, a tablespoon of tomato puree and a tablespoon of Worcestershire sauce.

For a richer gravy you could substitute half a cup of stock with half a cup of red wine.

How to make it

I always season the silverside with salt and black pepper, and then sear it in a little sunflower oil before adding it to the slow-cooker. Doing this seals the juices into the meat and gives it a nicely browned appearance.

Heat the oil before adding the meat and then seal on all sides, using a pair of tongs to turn the meat, until it is browned all over. This shouldn't take more than 2 minutes per side.

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. Arrange them in the base of your slow-cooker.

Place the beef silverside on top of the vegetables.

Mix the tomato paste and Worcestershire sauce into the stock and pour into the slow-cooker.

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

Once the meat has cooked it should be rested for about 20 minutes. I normally transfer it to a plate and cover it with a piece of tinfoil and a couple of clean kitchen towels.

Make the gravy

While the meat is resting, you can make the gravy.

How you make the gravy is a matter of preference. There are three ways you can do it.

1. Chunky gravy. Tip the stock and vegetables from the slow-cooker into a saucepan and place it on a low heat on the stove. Make a slurry of 1 tablespoon of cornflour and 2 tablespoons of water and stir it slowly into the gravy until the gravy has thickened to your liking. You may not need all the cornflour mixture.
2. Smooth gravy without vegetables. Strain the stock and vegetables through a wire mesh strainer into a saucepan to separate them. You can either discard the vegetables or keep them warm and serve them as a side dish. Thicken the stock as option 1 above.
3. Gravy blended with vegetables. Tip all the stock and vegetables from the slow-cooker into a saucepan and then blend with an immersion blender until smooth. Thicken as per option 1 above.

We like a chunky gravy so I went with option 1 🙂 .

What to serve with beef silverside

I like to serve this meat thinly sliced with Yorkshire puddings covered in gravy, and a selection of vegetables.

Why not try some of these vegetable dishes:

• Glazed carrots
• Crispy smashed potatoes with rosemary
• Potatoes Romanoff
• Creamy leek and brussels sprouts bake
• Buttered cabbage and leeks with mustard seeds
• Creamed cabbage South African style
• Baby marrows/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 gravy. This will ensure the beef stays juicy. Freeze for up to 3 months.

To use, defrost in the refrigerator and then reheat in the microwave until piping 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, spread with a little horseradish sauce.

Pin for later

If you would like to make this slow-cooker beef silverside, why not pin the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Other recipes

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

• Slow-cooker Irish lamb stew with barley
• Slow-cooker roast chicken dinner
• Hearty beef and barley stew
• Pork casserole with honey and mustard
• Slow-cooker oxtail stew
• Slow-cooker beef and kidney stew

The recipe

• ▢ 1½ pound / 700 grams beef silverside joint
• ▢ 1 medium onion
• ▢ 1 medium carrot
• ▢ 1 stalk celery
• ▢ 1 cup beef stock or 1 beef stock cube dissolved in 1 cup boiling water
• ▢ 1 tablespoon tomato puree
• ▢ 1 tablespoon Worcestershire sauce
• ▢ salt and black pepper to taste
• ▢ 2 tablespoons sunflower oil for browning the silverside

• Season the silverside with salt and black pepper to taste.

  1½ pound / 700 grams beef silverside joint, salt and black pepper

• Heat the oil in a frying pan and sear the meat on all sides. Turn off the heat and leave the meat in the pan while you prepare the vegetables.

  2 tablespoons sunflower oil

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

  1 medium onion, 1 medium carrot, 1 stalk celery

• Place the beef silverside on top of the vegetables.

• Mix the tomato paste and Worcestershire sauce into the stock and pour into the slow-cooker.

  1 cup beef stock, 1 tablespoon tomato puree, 1 tablespoon Worcestershire sauce

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

• Transfer the meat to a plate, cover with a sheet of tinfoil and leave to rest for 20 minutes.

• Serve hot with yorkshire puddings, roast potatoes and a selection of vegetables.

Gravy (choose one of three options)

• 1. Chunky gravy. Tip the stock and vegetables from the slow-cooker into a saucepan and place it on a low heat on the stove. Make a slurry of 1 tablespoon of cornflour and 2 tablespoons of water and stir it slowly into the gravy until the gravy has thickened to your liking. You may not need all the cornflour mixture.

• 2. Smooth gravy without vegetables. Strain the stock and vegetables through a wire mesh strainer into a saucepan to separate them. You can either discard the vegetables or keep them warm and serve as a side dish. Thicken the stock as option 1 above.

• 3. Gravy blended with vegetables. Tip all the stock and vegetables from the slow-cooker into a saucepan and then blend with an immersion blender until smooth. Thicken as per option 1 above.

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

To use, defrost in the refrigerator and then reheat in the microwave until piping 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, spread with a little horseradish sauce.

Nutrition is per serving and assumes all the meat will be consumed.

Calories – 415 kcal | Carbohydrates – 5.5 g | Protein – 54.3 g | Fat – 18.1 g | Saturated Fat – 4.9 g | Cholesterol – 156 mg | Sodium – 659 mg | Potassium – 858 mg | Fiber – 1.2 g | Sugar – 2.9 g | Calcium – 21 mg | Iron – 33 mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.

All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.

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Source: https://www.foodleclub.com/slow-cooker-beef-silverside/

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