Slow Cooked Silverside
Silverside is an old fashioned meat, but cooked correctly it is tender, soft and packed full of flavor. Serve with traditional mustard sauce or give it a modern twist and use it in tacos or shred the meat to make mouth watering silverside fitters.
SLOW COOKED SILVERSIDE
1.5kg of silverside (non hormone fed)
1 cup of apple vinegar
1 onion whole with cloves stuck into ends
Honey/maple syrup/brown sugar (we used our Koala Bee Eucalyptus Honey) about a third of a cup
Sprinkle of pepper corns
Salt to taste
2 x Bay leafs
Water, enough to almost cover meat
1. Pat dry meat with paper towel place in a cast iron camp oven,add all the other ingredients. Add water until the Silverside is almost covered.
2. Place in your wood fired oven, after you have allowed your oven to cool down for approximately 1 1/2 hours after you have finished your precious cook, or at around 200 degrees decreasing overnight for around 8 to 10 hours. Basically you want it at around 120 degrees, similar to if you were to cook in a conventional oven or slow cooker.
3. After cooking, remove the neat from the brine and allow to rest. Serve however you desire.
The meat usually lasts up for a few days, it will last a little longer in fridge than most meets because it is
pickled. We would normally have a roast dinner the first night (possible with a mustard creamy
sauce), have a few Silverside slices in sandwiches the next day and have used it in tacos (see dinner section).