Silverside, also known as corned beef when brined, is a classic cut of beef that transforms into meltingly tender, flavorful slices when cooked low and slow. This method uses a slow cooker to gently simmer the meat with aromatic vegetables, resulting in a juicy, perfectly seasoned centerpiece that’s surprisingly easy to prepare. The long, moist cooking environment breaks down the connective tissue, making even the toughest cut fork-tender.
Ingredients
- 3 lb (1.4 kg) silverside (corned beef), rinsed
- 1 large onion, thickly sliced
- 3 carrots, peeled and cut into large chunks
- 2 celery stalks, cut into large chunks
- 4 garlic cloves, smashed
- 1 tbsp (15 ml) black peppercorns
- 2 bay leaves
- 1 tsp (5 ml) mustard seeds (optional)
- 4 cups (1 L) beef broth (or water)
- 2 tbsp (30 ml) brown sugar (optional, for glazing)
- 2 tbsp (30 ml) Dijon mustard (optional, for glazing)
- 2 tbsp (30 ml) honey (optional, for glazing)
Instructions
- Rinse the silverside under cold water to remove excess brine. Pat dry with paper towels. If it comes with a spice packet, you can use it instead of the whole spices listed.
- Place the onion, carrots, celery, garlic, peppercorns, bay leaves, and mustard seeds (if using) in the bottom of a 6-quart (5.7 L) slow cooker.
- Set the silverside on top of the vegetables. Pour in the beef broth (or water) until the meat is mostly submerged—it’s okay if the top pokes out slightly.
- Cover and cook on LOW for 8–10 hours, or on HIGH for 4–5 hours, until the meat is fork-tender. The internal temperature should reach at least 145°F (63°C) as the safe minimum for whole cuts of beef, but for silverside you want it much more tender—around 190–200°F (88–93°C) for shredding or slicing easily.
- Carefully remove the meat from the slow cooker and let it rest on a cutting board, loosely covered with foil, for 15 minutes before slicing. Reserve the cooking liquid if you want to make a gravy.
- If you’d like a glazed finish, preheat your oven’s broiler. Mix the brown sugar, Dijon mustard, and honey in a small bowl. Brush the mixture over the rested meat, then place under the broiler for 2–3 minutes until caramelized and bubbling. Watch closely to prevent burning.
- Slice the silverside against the grain into thick slices. Serve warm with the cooked vegetables and a little of the strained cooking liquid, if desired.
Tips
- Don’t skip the rinse: Silverside is often very salty from the brining process. Rinsing thoroughly helps remove excess salt. If you prefer a milder flavor, you can also soak the meat in cold water for 1–2 hours before cooking.
- Slice against the grain: Always slice silverside against the grain (perpendicular to the muscle fibers) for the most tender pieces. If you slice with the grain, the meat can be stringy.
- Use the cooking liquid: The broth left in the slow cooker is packed with flavor. Strain it and use it as a simple au jus, or thicken it with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to make a quick gravy.
- Don’t rush it: Low and slow is the key. Cooking on LOW for the full 8–10 hours yields the most tender results. If you’re short on time, HIGH for 4–5 hours works, but the texture won’t be quite as silky.
Serving Suggestions
Serve sliced silverside with the slow-cooked carrots and onions, and pair it with creamy mashed potatoes, steamed cabbage, or buttery green beans. A dollop of horseradish sauce or a spoonful of whole-grain mustard cuts through the richness beautifully. For a classic corned beef dinner, serve with boiled potatoes and cabbage.
Variations
- Spiced Silverside: Add 1 cinnamon stick, 4 whole cloves, and 1 star anise to the cooking liquid for a warmly spiced flavor.
- Beer-Braised: Replace half the beef broth with a dark stout or ale for a deeper, malty note.
- Sweet and Sour Glaze: Instead of the honey-mustard glaze, mix ¼ cup (60 ml) apricot jam with 2 tbsp (30 ml) apple cider vinegar and brush it on before broiling.
- Shredded Silverside: Instead of slicing, shred the cooked meat with two forks and toss it with barbecue sauce for sandwiches or tacos.
Storage and Reheating
Store leftover silverside in an airtight container with a little of the cooking liquid to keep it moist. It will keep in the refrigerator for 3–4 days. To reheat, place slices in a baking dish with a splash of broth, cover with foil, and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave individual portions in 30-second bursts until heated through. You can also freeze sliced silverside for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is silverside? Silverside is a lean cut of beef from the hindquarter, just above the leg. It’s often sold brined and labeled as “corned beef.” The name comes from the silver-colored membrane on the outside of the cut.
Do I need to soak silverside before cooking? If your silverside is heavily brined, soaking in cold water for 1–2 hours (or overnight in the fridge) can help draw out excess salt. If it’s labeled “mild” or “low-salt,” you can skip this step. Always rinse it well regardless.
Can I cook silverside on HIGH instead of LOW? Yes, but the texture will be less tender. The collagen breaks down more gradually on LOW, giving you that melt-in-your-mouth result. If you’re in a hurry, HIGH for 4–5 hours will still work, but check for tenderness with a fork.
Why is my silverside tough? Silverside is a lean cut with a lot of connective tissue. If it’s tough, it likely hasn’t cooked long enough. Give it more time on LOW until it easily shreds or slices. Also, always slice against the grain.
Can I use the cooking liquid as gravy? Absolutely! Strain the liquid, skim off any fat, and simmer it in a saucepan until reduced by half. Thicken with a cornstarch slurry if you like a thicker gravy. Season carefully—it may already be salty.
What if my silverside is too salty? If the finished dish is too salty, slice it and soak the slices in warm water for 10–15 minutes, then pat dry. For next time, soak the raw meat longer and use unsalted broth or water for cooking.
Related
- Pressure Cooking vs Slow Cooking: Which to Use
- Outdoor Slow Cooking: 3 Easy Dutch Oven Recipes
- Ninja Slow Cooking: Easy Recipes & Tips
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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