Slow-cooker beef silverside

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!

📝 Ingredients

• 1 1/2 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)

👨‍🍳 Instructions

1. 1Season the silverside with salt and black pepper to taste.
2. 2Heat 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.
3. 3Peel the onions and carrots and cut them into thin slices, along with the celery. Arrange them in the base of your slow-cooker.
4. 4Place the beef silverside on top of the vegetables.
5. 5Mix the tomato paste and Worcestershire sauce into the stock and pour into the slow-cooker.
6. 6Cover 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.
7. 7Transfer the meat to a plate, cover with a sheet of tinfoil and leave to rest for 20 minutes.
8. 8Serve hot with yorkshire puddings, roast potatoes and a selection of vegetables.
9. 9--- Gravy (choose one of three options) ---
10. 101. 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.
11. 112. 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.
12. 123. 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.