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Old 12-20-2013, 04:55 AM   #1
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Silverside ok to do in slow cooker?/how long

well i'm new here so first hi! lol.

i brought a 2.108kg joint of silverside for one of our Christmas meat's and was wondering if it fine was to do in the slow cooking and how long? thats all.

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Old 12-20-2013, 05:20 AM   #2
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good morning & welcome from manchester,sam.
silverside is fine in the slow cooker.if i were cooking it i would make up a "christmas"dry rub(incorporate ground bay leaf,ground cloves,ground nutmeg,ground cinnamon,ground/dried orange peel & ground star anise into the "usual supects"(paprika,garlic,salt,pepper,chilli,brown sugar etc etc)).rub it evenly over the meat & let the meat marinate in the spices,in the fridge,overnight.put some thickly sliced onions in the base of the s/c as a trivet then put the meat & any liquid drawn from the meat,by the spices,in the s/c BUT DON'T ADD ANY ADDITIONAL LIQUID.plenty will come out of the meat during cooking which you can use as a base for gravy or dipping sauce.lid on then 24hrs on low.don't forget to get your joint up to room temp before putting it in the s/c.
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Old 12-20-2013, 05:22 AM   #3
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Sound's lovely!! thank's.
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Old 12-20-2013, 05:29 AM   #4
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Sound's lovely!! thank's.
pleasure,sam.i have cooked brisket this way.it's rather tasty & "fall apart" tender too!!
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Old 12-20-2013, 05:47 AM   #5
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well i'm new here so first hi! lol.

i brought a 2.108kg joint of silverside for one of our Christmas meat's and was wondering if it fine was to do in the slow cooking and how long? thats all.
Sometimes silverside has been salted (it seems to depend where in the B.Isles you are). If it has been you may need to pre-soak it - ask the butcher who sold it to you.
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Old 12-20-2013, 09:19 AM   #6
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Originally Posted by sam8819 View Post
well i'm new here so first hi! lol.

i brought a 2.108kg joint of silverside for one of our Christmas meat's and was wondering if it fine was to do in the slow cooking and how long? thats all.
Welcome to DC, sam.

I had to look up the American translation for silverside. Here it's called bottom round. Harry's right on in how to handle it.
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Old 12-21-2013, 07:40 AM   #7
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Sometimes silverside has been salted (it seems to depend where in the B.Isles you are). If it has been you may need to pre-soak it - ask the butcher who sold it to you.
I brought it from asda there got a bunch of diff cuts, rightly or wrongly being sold as roasting joints.
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Old 12-21-2013, 07:57 AM   #8
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Welcome to DC, sam.

I had to look up the American translation for silverside. Here it's called bottom round. Harry's right on in how to handle it.

I had to also....the first image was of a tiny fish. I thought...why the hail would they be slow cooking a minnow? :)
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Old 12-21-2013, 08:07 AM   #9
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I had to also....the first image was of a tiny fish. I thought...why the hail would they be slow cooking a minnow? :)
Me too. As a diver, what we call silversides are the large schools of very small, bright silver fish that can be found in the coral canyons on many shallow reefs. They dip and swirl as a school and are fascinating to watch, but would not work well in a slow cooker.
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Old 12-21-2013, 11:40 AM   #10
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I brought it from asda there got a bunch of diff cuts, rightly or wrongly being sold as roasting joints.
don't worry about it sam.it won't be salted.silverside is like brisket,a long,low temp,slow roasting joint.
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