![]() ![]() You don't have to worry about timing - if you leave it in the slow-cooker a bit longer than the recipe states, you won't ruin your meal - the meat will still be juicy and succulent.Using a slow-cooker uses far less electricity than an oven so you save on electricity bills.Silverside is one of the cheaper cuts of meat, so it's economical.With the price of electricity skyrocketing at the moment, it is far more economical to make use of the slow-cooker. If you really wanted to, you could cook silverside in the oven, but you would have to cook it for at least 3 hours on a low heat. The long, slow cooking time, combined with the liquid from the stock, tenderise the meat until it is melt-in-the-mouth tender and full of flavour. ![]() It comes from the hindquarter of the cow and contains a lot of connective fibres, which makes it the ideal joint for cooking in a slow-cooker. ![]() Silverside gets its name from the layer of silver membrane which covers the meat. This joint of silverside turns out moist and juicy, yet perfect for slicing, and you get the most delicious gravy in the same pot.įor this recipe, I've used a joint of beef silverside, which is also known as a rump roast. If you've never tried to cook a joint of beef in your slow-cooker, then you are in for a treat.
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