Silverside joint

[warpig3]

I have a silverside joint and I was thinking of cooking it in the slow cooker tomorrow but I am not sure how long for, its 1.35kg in weight. Any ideas or additional suggestions would be appreciated.

I have only ever cooked a lamb joint in the slow cooker (which was delicious) but am scared in case I ruin the beef as it was a little expensive.

thanks
warpig

[amonty1144]

I often cook beef in the slow cooker , put the beef in, a chopped red pepper, a chilli, 2tsp paprika, a tine of tomatoes, a sliced onion, 1/4 bottle red wine and a stock cube. I leave it for up to 8 hours on low. When you come to eat it, puree the vegetables and serve as a sauce, with potatoes and a green veg.
Absolutely delicious.

[warpig3]

Oh dear, now I am in a quandry:-o(

Amonty, your recipe sounds delicious and cleversod, you are right about the cheaper cuts of meat.

Right, have decided to sleep on it and see what mood takes me in the morning. Bet I dream of roast beef tonight.

many thanks
warpig

[country_boy]

I'm surprised silverside was expensive compared to some other cuts for roasting.
Anyway to answer the question, don't roast it, slow cook it. You'll do well to ruin it! Couple hours on high and a few more on low should do it. I'd brown it off in a frying pan first but not entirely necessary.
Probably too late now, but if you are roasting it as your are reading this, turn it down low, say 140/150 and roast it for longer and baste it loads! You may find it inedibly tough!

[warpig3]

LOl country boy, the joint cost �8 something which in my book is too expensive to ruin no matter what the cut.

Anyway, I decided to roast it and it wasn't tough at all. I sealed it in the fan first then set it on a bed of sliced red cabbage and onion and roasted it in foil for 1 hour 15 mins at 180 (taking the foil off for the last 15 mins), it turned out really well and the acidity of the cabbage really complimented it.