CORNED SILVERSIDE TWO WAYS

I always, always cook silverside in the slow cooker. It is simply the best method for the most delicious result. Parsley sauce is the traditional accompaniment; however, the marmalade glaze takes corned silverside to a whole new level.

Serves 4–6

         1.5kg corned silverside

         1 onion, cut in half

         1 carrot, cut into chunks

         1 stick celery, sliced

         1 teaspoon mixed spice

         4 cloves

         2 tablespoons brown sugar

         2 tablespoons vinegar

Place all the ingredients in the slow cooker with enough water to come halfway up the side of the meat. Put the lid on the cooker and cook on high for 5–6 hours or low for 8–10 hours.