Corned Silverside

The silverside is cut from the hindquarter, just above the leg cut. It gets its name because of the "silverwall" on the side of the cut; this is a long fibrous "skin" of connective tissue, which has to be removed as it is too tough to eat. The silverside is boned out from the top along with the topside and thick flank.

How to cook

Rinse the silverside under cold running water. Place the meat into the slow cooker and arrange onion, carrots and bay leaf around. Sprinkle over brown sugar, vinegar, cloves and peppercorns. Cover with cold water and cook on low for 7-9 hours or high for 4-6 hours, until meat is tender.

For more information, see http://www.recipes.co.nz