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This is how my mum used to make it, and how I’ve been cooking it for 15yrs.
Ingredients:
Silverside (I used a 1.5kg one from Aldi)
1 onion, cut however
1/3 cup vinegar (I use white or brown)
1 dessert spoon brown sugar
Enough water to cover meat
Method:
Throw it all in crockpot/slow cooker. Cook on low for 7-8hrs. Mine cooked on high for 4.5hrs today and my knife sliced through it like butter… so tender!!!
I always serve with steamed cauliflower, mashed potato and my mum’s delicious cheese sauce (recipe below) 😊
Mum’s cheese sauce
There’s no shortcuts with this sauce, you can’t rush it or cook it too hot cos it will burn or be lumpy!! Like many well seasoned cooks, mum measures by eye, and adds more if need be, and that’s how she taught me, so these are rough quantities:
2tbsp butter/margarine
1.5 tbsp flour
2.5 cups milk
1 cup grated tasty cheese (I add a handful of grated parmesan if I have it)
Salt/pepper to taste
Method:
In a medium saucepan, heat butter on a low-medium heat til bubbling. Take off heat, add flour and whisk. Put back on heat and add about half a cup of the milk, whisk til it thickens, and keeping adding milk a bit at a time, and whisking until all milk is used. Add half the cheese, and stir til melted, and repeat with the remaining cheese. Season to taste.
By Sarah Morris
