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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

Sliverside 015

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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