Slowcooker Beef Silverside

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The orange and maple syrup in this recipe seems to cut through some of the saltiness of the beef, but I have had it without those two things as well and also loved it, so it is optional, but if you have them on hand, give it a go! If you don’t want to use the oranges just fill up the slowcooker with more water. The white sauce I make is nut free, and is based with coconut cream, so it does have a coconut flavour to it. We don’t mind that, but if you want to, test out some different brands to find the best flavour for a less strong coconut flavour. You can also add extra mustard for a richer sauce. I used white potato here because we ran out of sweet potato, but make sure when you are using sweet potato to cut the pieces quite large.

In Slowcooker
  • 1.5 – 2kg beef silverside
  • Enough cloves to randomly spike the outside of an onion
  • 1 onion
  • 2 star anise (optional – to go with oranges)
  • 2 Tbs maple syrup or honey (you will not taste this)
  • 3-4 potatoes cut in half
  • 4 carrots cut into large pieces
  • 2 Tbs apple cider vinegar
  • 2 oranges
  • Method

    Arrange vegetables around the beef in the slowccoker. Add vinegar, peppercorns, bay leaves, star anise and maple syrup into the slowcooker and squeeze juice from the oranges inside and place oranges on top. Cover with water and cook on low for approx 6hrs. Once cooked, rest for 10min (take away from direct heat of slowcooker and cover lightly with alfoil) to rest before cutting into slices.

    White Sauce
  • 2 Tbs Butter (or coconut oil/ghee)
  • Small Can of coconut cream (approx 270ml)
  • 2 Tbs Dijon or whole grain mustard (or horseradish)
  • 1/2 cup chopped parsley
  • Salt and pepper
  • Method

    Heat butter/oil & coconut cream together for a couple of minutes on a medium heat. Add the rest of the ingredients except for the parsley and simmer all until it thickens (approx 5-10min) then add parsley and serve with meat and veg from the slowcooker!

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    Slow Cooker / Crockpot Tips

    There are a few things that make cooking with a Slow Cooker / Crockpot easy. I have a few things I have found to be really helpful in preparing for my slow cooked meals.

    • Use a 24hr Power point timer – essential for organising the times you want it to turn on so your meal is ready for when you need it. This allows you to cook meals with a shorter time frame and not over cook your meal. Yes you can over-cook, and even after it’s turned off it will continue to cook with residual heat, so its a great idea to have a timer.
      24hr powerpoint timer

      This is what mine looks like, but you can get digital timers too.

    • Meal planning is essential for me. On the weekend, you can fry off your meat and put all your ingredients into a freezer bag or container so you meal is ready in the fridge or in the freezer for a quick weekday meal you can access easily.
    • If you haven’t prepared your meal on the weekend, I often prepare the night before while I am making dinner, place everything in the slow cooker insert and put into fridge for a quick removal in the morning. If you don’t have room for the crock pot insert in your fridge, put everything into a container, freezer bag or bowl for easier access.
    I placed all ingredients into the insert of the slowcooker, put the lid on and placed into the fridge

    I placed all ingredients into the insert of the slowcooker, put the lid on and placed into the fridge

    • Marinating meat for a slow cooker dish later in the week, and putting in bag/container of choice to go in the fridge (for recipes in the next 2 days) or the freezer for any day in the future. Just bring it out of the freezer the day before and put into the fridge for your meal the next day.

    Back to Basics – Slowcooker Bone Broth

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    Bone Broth or Real Stock is essential when making a soup that has amazing flavour and has all the health benefits you need when you are sick or just feeling run down. Most of the time though, it’s just great to have a batch of pre-made bone broth to drink daily to make you feel great. It’s so easy, especially if you have a slow cooker (love!)

    I normally make a big batch every couple of weeks and freeze in small bowls to have on hand when you need it.

    Chicken Broth
    • 2 kg chicken bones (or a few carcasses from roast chickens, or 2kg chicken necks)
    Beef Broth
    • 2 kg beef bones
    Rest of Ingredients
    • 3 carrots, chopped chunky
    • 3 long celery stalks, chopped chunky
    • 2 medium onions, chopped chunky
    • 1 leek, chopped chunky
    • 6-8 garlic cloves
    • 5 bay leaves
    • handful thyme sprigs
    • bunch parsley stems
    • Sea salt and pepper (to season bones)
    • 1Tbs whole peppercorns
    • 2 tablespoons of apple cider vinegar
    • water

    If the bones have already been roasted before (I will put all bones from roasts into freezer bags for times like this) then that’s great, but if not, pre-heat your oven to 200 degrees C, season the bones with salt pepper and brown them up! No need to turn them, just get them to golden brown. Doesn’t take too long, and it will mean a lot in flavour later.

    Put all the veggies in the bottom of your slow cooker, then add your browned bones, then any other ingredients. Top up with water so it covers everything nicely. Tap water is fine but if you want it to start cooking straight away, put in water from your kettle so its nice and hot. If you cooked the bones in the oven, put some hot water in the baking dish to get all the browned juices and crispy bit on the bottom and add that into your slow cooker too. Put it on for 8-10 hours on low or 5 hours on high.

    Strain all the liquid into a bowl, and discard the bones and veggies. Make sure there is a bowl in the sink! Many people have lost hours of work because they have strained the broth straight down the drain by mistake!

    You now have great bone broth you can use any way you want. I cool mine in the fridge, in the larger bowl first (it is normally the consistency of jelly once cold), and then separate into smaller glass bowls to store in the freezer, however they don’t normally last that long.