Budget friendly family meals. In this economy, there aren’t many meals with meat where you can feed a family for this price and stretch it over multiple meals. The first time I cooked it was in a slow cooker with a bag of herbs and spices I packed into a coffee filter bag plus dijon mustard, onion, garlic, balsamic vinegar, 1. 25L of the Woolworths brand dry ginger ale and cover the rest with water. My herbs and spices bag consist of stuff that I found in my pantry. Bay leaves, coriander seeds, cloves, black peppercorn, rosemary, thyme, parsley. I’m not a chef so there‘s no science in it. The meat turned out great; it was so tender. Ate it hot on the first day, then cold sliced meat for sandwiches the next 2 days. There was so much meat, I froze a good amount of the ... MoreBudget friendly family meals. In this economy, there aren’t many meals with meat where you can feed a family for this price and stretch it over multiple meals. The first time I cooked it was in a slow cooker with a bag of herbs and spices I packed into a coffee filter bag plus dijon mustard, onion, garlic, balsamic vinegar, 1. 25L of the Woolworths brand dry ginger ale and cover the rest with water. My herbs and spices bag consist of stuff that I found in my pantry. Bay leaves, coriander seeds, cloves, black peppercorn, rosemary, thyme, parsley. I’m not a chef so there‘s no science in it. The meat turned out great; it was so tender. Ate it hot on the first day, then cold sliced meat for sandwiches the next 2 days. There was so much meat, I froze a good amount of the cooked meat on the 1st day. I froze the broth too, some into cubes, some into small containers. I used the frozen beef broth the following week to make beef casserole. It was amazing! Much tastier than cooking it with store bought beef broth.

Very tasty. I purchased this corned beef as it was such an excellent price at $8 per kilo. I have never been a fan of corned beef in the past but thought I would give it another go as the meat looked so lean. I soaked it in cold water overnight to draw out the salt before rinsing and bringing it to the boil with fresh water. I then drained it again, covered it with water, carrots, studded onion, brown sugar, garlic bulb in half, peppercorns, parsley, bay leaves, apple cider vinegar. I simmered it and continually skimmed it for 4 hours. I served it with creamy colcannon. We both thought it was absolutely tender and delicious with no fat or gristle. We had plenty of meat left so we had the same again the following evening then made lots of different Reuben style ... MoreVery tasty. I purchased this corned beef as it was such an excellent price at $8 per kilo. I have never been a fan of corned beef in the past but thought I would give it another go as the meat looked so lean. I soaked it in cold water overnight to draw out the salt before rinsing and bringing it to the boil with fresh water. I then drained it again, covered it with water, carrots, studded onion, brown sugar, garlic bulb in half, peppercorns, parsley, bay leaves, apple cider vinegar. I simmered it and continually skimmed it for 4 hours. I served it with creamy colcannon. We both thought it was absolutely tender and delicious with no fat or gristle. We had plenty of meat left so we had the same again the following evening then made lots of different Reuben style sandwiches with pickles and rye bread, they were also very tasty. I am looking forward to purchasing this again sometime soon.

Childhood memories. Silverside/corned beef always reminds me of my gran. She would cook this and add the cabbage at the end to cook both together, and serve with mashed potatoes and a white sauce. Bliss. Its a meat that once cooked is versatile. I boiled in water as per instructions, and off course added the cabbage. The meat is juicy, and the salty taste just wants you to pick at it when carving. The next day the meat is sliced and either used in sandwiches, sautéed with onions for a different spin on the meat, and if any is left it is wrapped in baking paper and frozen, allowing for 1 or 2 slices to easily be retrieved. It is a reasonable price for a meat that lends itself to many situations. A kilo or so will go a long way.

Tender juicy Silverside. My family is not a huge Corned Silverside fan and its been a really long time since I cooked it. After some research I decided to cook it in the slow cooker. I added honey (as I didn't have any maple syrup) and seeded mustard all over the top of it and it was honestly delicious. The house smelled amazing. I cooked it on high for 4 hours and it was perfect. We got 2 nights dinner for 3 adults out of it. It was a little salty but not too much for us. It was economical and a great buy for a family on a budget as you could easily make it go far for sandwiches, in rice or in batter which is the way I remember it as a child the second night!. I served it with a veggie bake and it was delicious. Hubby put more mustard on his and he said it was the ... MoreTender juicy Silverside. My family is not a huge Corned Silverside fan and its been a really long time since I cooked it. After some research I decided to cook it in the slow cooker. I added honey (as I didn't have any maple syrup) and seeded mustard all over the top of it and it was honestly delicious. The house smelled amazing. I cooked it on high for 4 hours and it was perfect. We got 2 nights dinner for 3 adults out of it. It was a little salty but not too much for us. It was economical and a great buy for a family on a budget as you could easily make it go far for sandwiches, in rice or in batter which is the way I remember it as a child the second night!. I served it with a veggie bake and it was delicious. Hubby put more mustard on his and he said it was the nicest Silverside he had eaten. I would purchase again and look forward to having another silverside in the middle of Winter when its cold and miserable outside its a warming comforting dish.

Very Tender Meat. Mine was close to 2kg. I gave it a rinse before cutting into about 3 cm cubes and trim away the visible fats. I didn't want to cut the meat into smaller cubes as the meat may shrink after slow cooking. I marinated the meat in red wine overnight for my beef bourguignon receipe. I was mindful not to add any salt during cooking as the beef was cured in salt. My dish turned out well after 6 hours, there was no shrinking of the meat, it was not salty, and the meat was very tender and I could taste the red wine in the meat. Hubby praised how nice the meat was and he thoroughly enjoyed his dinner. It's good quality meat, the price is great, I'll definitely buy this again, and the next I may use it for making beef rendang. Thank you Woolies for the ... MoreVery Tender Meat. Mine was close to 2kg. I gave it a rinse before cutting into about 3 cm cubes and trim away the visible fats. I didn't want to cut the meat into smaller cubes as the meat may shrink after slow cooking. I marinated the meat in red wine overnight for my beef bourguignon receipe. I was mindful not to add any salt during cooking as the beef was cured in salt. My dish turned out well after 6 hours, there was no shrinking of the meat, it was not salty, and the meat was very tender and I could taste the red wine in the meat. Hubby praised how nice the meat was and he thoroughly enjoyed his dinner. It's good quality meat, the price is great, I'll definitely buy this again, and the next I may use it for making beef rendang. Thank you Woolies for the generous sample.

Corned Silverside Slow Cooker Style. I tried a new recipe using this Silverside. It turned out brilliantly, and everyone enjoyed it. I always buy a big Silverside for leftovers. I had silverside and veggies for lunch, and hubby had toasted sandwiches. Ingredients1. 5kg piece uncooked corned silverside, fat removed, rinsed1 bay leaves3 garlic, sliced1 onions250g peeled butternut pumpkin, cut into 4cm pieces500g sweet potato, cut into 4cm pieces3 medium potatoes, halved3 medium carrots, cut into 4cm pieces1tbsp malt vinegar3 cups (750ml) water12 whole peppercornsMustard sauce:20g Butter1tsp finely chopped fresh thyme leaves2tbsp wholegrain mustard300ml Thickened CreamStepsPlace silverside into SC. Add potatoes, bay leaf, garlic, onion, pumpkin, carrot, vinegar, water ... MoreCorned Silverside Slow Cooker Style. I tried a new recipe using this Silverside. It turned out brilliantly, and everyone enjoyed it. I always buy a big Silverside for leftovers. I had silverside and veggies for lunch, and hubby had toasted sandwiches. Ingredients1. 5kg piece uncooked corned silverside, fat removed, rinsed1 bay leaves3 garlic, sliced1 onions250g peeled butternut pumpkin, cut into 4cm pieces500g sweet potato, cut into 4cm pieces3 medium potatoes, halved3 medium carrots, cut into 4cm pieces1tbsp malt vinegar3 cups (750ml) water12 whole peppercornsMustard sauce:20g Butter1tsp finely chopped fresh thyme leaves2tbsp wholegrain mustard300ml Thickened CreamStepsPlace silverside into SC. Add potatoes, bay leaf, garlic, onion, pumpkin, carrot, vinegar, water and peppercorns: 8hrs. Remove silverside, cover with foil. Reserve ¼ cup liquid from SC for sauce. Mustard sauce:Heat pan over medium-high heat. Add Butter, cooking liquid and mustard. Add thickened cream. Bring to the boil and simmer for 5m or until sauce thickens slightly.

Silverside yummyness. This was not a free sample. We enjoy this silverside done in the slow cooker, with a capful of ACV, pepper corns and a bay leaf, add water to just cover and cook on slow for 8hrs or until done to your satisfaction. The meat is not oversalty and its so tender after it's cooked and full of flavor. I like to serve it with creamy mashed potatoes, and cabbage with a white parlsey sauce (and sometimes I will add onion to the white sauce)Any leftover meat I make a batter and add a pinch of saffron powder to color the batter, I slice the silverside to the desired thickness and shallow fry, serve with veggies of your choice. (we have chips and mushy peas with our fritters)its even great on sandwiches with Pickels ( Mr M loves it with Pickels) although I ... MoreSilverside yummyness. This was not a free sample. We enjoy this silverside done in the slow cooker, with a capful of ACV, pepper corns and a bay leaf, add water to just cover and cook on slow for 8hrs or until done to your satisfaction. The meat is not oversalty and its so tender after it's cooked and full of flavor. I like to serve it with creamy mashed potatoes, and cabbage with a white parlsey sauce (and sometimes I will add onion to the white sauce)Any leftover meat I make a batter and add a pinch of saffron powder to color the batter, I slice the silverside to the desired thickness and shallow fry, serve with veggies of your choice. (we have chips and mushy peas with our fritters)its even great on sandwiches with Pickels ( Mr M loves it with Pickels) although I prefer mine plane, I'm not a pickle lover. They have reduced the price to $8per kilo which is great on the hip pocket in this current climate. Do yourself a favor, if you haven't tried it, give it a go. Thanks for stopping by and have a great afternoon

Tender, moist and economical. This cut of meat is a regular purchase for me. This was not a sample. It is a great price and the quality is always consistent. There is very little fat on the meat but sometimes I do cut any excess away before cooking. It is a very economical cut as it can be served both hot and cold. I cooked this particular piece in my slow cooker with a jar of honey mustard sauce so I had a ready-made sauce for my dinner. I do experiment with other ways of cooking it with ginger ale, brown sugar, vinegar, bay leaves and cloves and I have tried it wrapped in baking paper and foil. It always turns out extremely well. I served the silverside with mashed potatoes, baby green peas, carrots and zucchini. Drizzled a small amount of the sauce over the ... MoreTender, moist and economical. This cut of meat is a regular purchase for me. This was not a sample. It is a great price and the quality is always consistent. There is very little fat on the meat but sometimes I do cut any excess away before cooking. It is a very economical cut as it can be served both hot and cold. I cooked this particular piece in my slow cooker with a jar of honey mustard sauce so I had a ready-made sauce for my dinner. I do experiment with other ways of cooking it with ginger ale, brown sugar, vinegar, bay leaves and cloves and I have tried it wrapped in baking paper and foil. It always turns out extremely well. I served the silverside with mashed potatoes, baby green peas, carrots and zucchini. Drizzled a small amount of the sauce over the sliced meat. The leftovers I used in silverside and mustard pickle sandwiches, silverside and salad sandwiches and the last little pieces went into meat fritters with tomato, corn and spring onion. The leftover honey mustard sauce was used on chicken sausages and grilled pork chops. No waste at all.

So easy in the slow cooker. I cooked this via the now popular no boil method. It turned out delicious and moist. I only cooked it for 7. 5 hrs so it wasn’t falling apart, but was nice and tender. I suspect if I had a bit longer it would have been more falling apart. My only observation of using the no boil method is that it’s more salty as the salt doesn’t disperse into the liquid. So now this cooking method is so popular, I wonder if it’s possible to have a lower salt version that still preserves well. There was a good selection of sizes of pieces at my supermarket, I chose a bigger one. The quality of the meat was very good so there was no waste. I loved how easy it was to just rinse, wrap and set and forget this in the slow cooker. I served initially with mash ... MoreSo easy in the slow cooker. I cooked this via the now popular no boil method. It turned out delicious and moist. I only cooked it for 7. 5 hrs so it wasn’t falling apart, but was nice and tender. I suspect if I had a bit longer it would have been more falling apart. My only observation of using the no boil method is that it’s more salty as the salt doesn’t disperse into the liquid. So now this cooking method is so popular, I wonder if it’s possible to have a lower salt version that still preserves well. There was a good selection of sizes of pieces at my supermarket, I chose a bigger one. The quality of the meat was very good so there was no waste. I loved how easy it was to just rinse, wrap and set and forget this in the slow cooker. I served initially with mash and veg, but also used leftovers in toasties and fried rice. If you’re feeling exceptionally lazy (like me) used frozen mash as an accompaniment, if goes very well and is so easy. I also made a white sauce with added herbs, which I very much enjoyed with this. I would definitely buy this again and am also keen to tried different ways of cooking it, such as in ginger beer.

The only hard part was waiting for it to cook. If you're not used to handling corned (brined) meat, first impressions can be a little gross. Like a giant slimy blob. Most importantly, cook it slowly. This is a cut that benefits from patience. On the upside it is also very hard to get wrong if you follow the directions. Great if you're a little nervous in the kitchen or just want to flex those cooking muscles and show off a bit. I have a rushed a silverside before and there were regrets. Many regrets. It will be salty when done. Serve with unsalted or less salted sides to compensate. Alternatively, soak the meat in several changes of water in the fridge over a day before cooking. This will get rid of some of the salt. It's just as nice cold on a sandwich so don't ... MoreThe only hard part was waiting for it to cook. If you're not used to handling corned (brined) meat, first impressions can be a little gross. Like a giant slimy blob. Most importantly, cook it slowly. This is a cut that benefits from patience. On the upside it is also very hard to get wrong if you follow the directions. Great if you're a little nervous in the kitchen or just want to flex those cooking muscles and show off a bit. I have a rushed a silverside before and there were regrets. Many regrets. It will be salty when done. Serve with unsalted or less salted sides to compensate. Alternatively, soak the meat in several changes of water in the fridge over a day before cooking. This will get rid of some of the salt. It's just as nice cold on a sandwich so don't worry if you can't finish it straight away. There won't be any complaints the next day. Given the salt content, I wouldn't recommend it for anyone on a low sodium diet.