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All of us are a little time poor, so cooking a piece of sliverside in the slow cooker is an ideal time saving meal. Sliverside is a relatively cheaper cut of beef, that requires a long slow cooking in moist heat. I use the slow cooker for this, which allows me to do other things while the meat simmers away. The vinegar is added to the cooking water helps to tenderises and flavour the meat. This lovely piece of silverside came from Wattlebank Park farm, near Wonthaggi in Gippsland.

 

Ingredients

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1 piece of silverside – about 1.5 kg

2 dried bay leaves

2 Allspice (pimenta)

50 grams pickled lemon

1 teaspoon black pepper corns

2 stick cinnamon

2 shallots

½ cup white vinegar

 

Method

  1. Place the herbs, spices, shallots and silverside in the slow cooker. Pour over the vinegar. Cover the meat with cold water.    Sliverside 014  Sliverside 029  Sliverside 008  Sliverside 028  Sliverside 007

  2. Cook according to the instructions on your slow cooker. I place mine on low and leave for about 6 hours.

The beauty of cooking the silverside this way is once you think you have cooked the meat through, you can leave the meat in the cooking liquid to stay moist until need.

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I have served the sliverside on top of fluffy mushed spuds and squash dried broad beans. Beetroot relish make the prefect quick accompaniment.

Jaci

PS. The lovely photo's in this recipe and blog where taken by Marc Morel.

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