I have always loved silverside – in fact, when I was younger it was often my request for my birthday dinner … my mum makes a mean cauliflower cheese to go with it 🙂
I enjoy this meal because it is so easy to make, tasty, the meat is very tender so my little people wolf it down, I can cook it in bulk and the leftovers freeze well. Wins all around!
Remove the meat from the plastic and rinse it off. Place in the slow cooker, fat side up.
Drizzle the honey over the top, then press the cloves in to the meat.
Fill with enough water to cover and add a good splash of vinegar to the top.
Place lid on and cook on low heat for about 4 hours.
Turn off slow cooker, but allow meat to sit in the cooker for a further hour. After this, remove the meat, place on a board and cover in foil, allowing to rest for another hour before slicing. The longer you leave it to cool, the thinner you can slice the meat.
Serve with salad or veggies.
This makes enough meat for about 3 meals for all 5 of us. I slice the whole piece, then divide and freeze in air tight containers.