This has been a family staple since I was a little girl, this is a super easy version that results in tender fall apart meat. Enjoy my version of Slow Cooker Corned Beef Silverside.
Corned beef is best cooked in a long and slow way so a slow cooker is perfect for this – although you can now do it in an Instant Pot or multi cooker so I will include that instruction below too.
What is Corned Beef Silverside?
Corned Beef is a cut of beef called brisket, it is then taken through a long curing process using a salty brine, which used to be called ‘corning’. If you then cook it long and slow you can create a lovely tender meat. It should really fall apart as you begin to slice it!
It has a distinct pink colour which is caused as the curing process fixes the colour of the meat. So don’t fear that it has not been cooked well by the colour – you will know as it is lovely and tender – falling apart!
There are so many variations of making corned beef, everything from the basic version I share to using ginger ale, to adding vegetables and more! I like to keep things as simple as possible. My method still creates a lovely outcome and I always have these ingredients on hand.
Corned Beef is best cooked over a low heat for a long time, ideally between 7 & 9 hours, I would not recommend cooking on high in the slow cooker if you have the time to do it on low – however you can of course, the timing would be 4-6 hours on high.
All I have used is a little brown sugar, a splash of malt vinegar and topping up with water, almost to cover the meat. That is all! It takes very little time to prepare.
I always rinse the corned beef well before I add it to the slow cooker, this reduces the salt content of the final product. It is tradition for us to serve this with mashed potatoes, vegetables and a mustard sauce.
My husband is a big fan of corned beef sandwiches, so enjoying the cold meat the next day on fresh white bread – try it – its a delicacy!
If you enjoy using your slow cooker for main meals using different cuts of meat be sure to try these family favourites
Click on the title to go to the recipe
Beef Stroganoff
Devilled Sausages
BBQ Pulled Pork
Roast Pork with Honey Garlic Butter Sauce
Easy Lasagne
So onto the recipe for my version of Slow COoker Corned Beef Silverside
I hope you enjoy this one as much as we have over the years.
Easy Slow Cooker Corned Beef Silverside
Delicious Slow Cooked Corned Beef Silverside, only a few ingredients and tender fall apart meat.
Ingredients
- 1.5kg Corned Beef Silverside
- 2 teaspoons Brown Sugar
- 1 Tablespoon Malt Vinegar
- Water to almost cover beef
Instructions
- Rinse the corned beef well to remove all of the salty brine
- Add this beef to the slow cooker, then add the brown sugar, vinegar
- Pour over the water until it almost covers the meat
- Cover with the slow cooker lid and cook for 7-9 hours on LOW or 4-6 hours on HIGH until the meat is tender and easy to pull apart at the edges
- Carefully remove from the slow cooker onto a plate, leaving behind the liquid.
- Slice and serve
- Enjoy!
- Store leftovers in the fridge for delicious sandwiches the next day.
Notes
Multi Cooker - Instant Pot Corned Beef
Follow the same method as above, cover and turn to pressure cook - cook for 1 hour 45 minutes, allow the steam to escape through vent and carefully remove, serve.
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more Slow Cooker deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Cooking!
Anna
PINTEREST = PIN IT!
I cook my Corned Beef in an oven bag in the slow cooker.
Just wash it off put into oven bag and tie up. Put it into slow cooker and add water about 1/4 full. Put lid on and set on low for 8 hours.
Take out and cut up. Delicious.
Wonderful and easy clean up!
I also add cloves ,pepper corns,bay leaf,onion and a lemon. Delicious 😋
Great ideas
Hi do you put the extra ingredients in the water or in the oven bag? Thanks.
Hi can you give me your recipe for slow cooked corned beef using ginger ale please I will be trying your recipe above as well thanks Michelle
Just add ginger ale in place of the water 🙂
Hi everyone.
Pur favourite Corned Beef recipe for the slow cooker is:
1.5 litres Ginger Ale/Ginger Beer
1 tablespoon honey
1 tablespoon ground Ginger
Pat the meat dry. Put into the slow cooker and pour over the Ginger Ale or Ginger Beer.
Add the honey and ground Ginger (it will fizz a little)
If the meat isn’t covered by the liquid, add a little boiling water to just cover the meat.
Cook on low for 6-8 hours until tender.
We use some of the cooking liquid to make a sauce for the meat.
If you have any leftover, ensure you pour some of the cooking liquid into the container you are storing the meat in.
The ginger means the meat doesn’t dry out and the meat will stay moist for several days and makes for lovely sandwiches.
Enjoy 😀
Sounds like a lovely alternative, thank you.
Sounds delish! Do you have a revere for your mustard sauce too, please?
This is from the Edmonds Cook Book
INGREDIENTS
​1 egg
2 Tbsp white sugar
1 Tbsp standard flour
2 tsp mustard powder
1 cup water or corned beef cooking liquid
¼ cup malt vinegar
Salt and pepper
METHOD
1. Beat the egg and sugar together and put into a saucepan.
2. Whisk in the flour and mustard, then gradually add the water and vinegar.
3. Cook over a low heat until the sauce thickens, then season with salt and pepper to taste, adding more sugar if you wish. ​
how long do u leave it in the salty brine before cooking it…thanks
It comes packaged in a salty brine. I rinse this off just before I add it to the slow cooker. Then I add the other ingredients.
I’m going to use the ginger ale/beer suggestion. I haven’t cooked corned beef for ages so appreciated the recipes…
Margaret Ann
Do I use hot or cold water to cover the corned beef? cheers
I just use cold tap water, but can use warm then it will come to temperature quicker
What do you use if you don’t have brown sugar??
Just use white if you have no brown sugar on hand. Still adds a little sweetness to balance the flavour.
What if you don’t have malt vinegar what else can I use instead ?
Any sugar will do
I have a 1kg piece of silverside. How long would I cook that on low? Is it still 7-9 hours?
Thanks, Sue
Yes, that will be fine. I like it super soft and tender.
I just love with finding a simple recipe that really works, then others like to throw their own versions in.
Well other versions, start your own recipe web page and stay off this.
Simple is always best.
Well, with regard to Corned Beef being the brisket cut, not here in Australia. My mother would always ask the butcher for Corned Beef and added Not Brisket! I can hear her now 50 years on!
I think our butcher used to corn (salt) pieces of Blade or Topside. Mum certainly didn’t like brisket.
With regard to cooking, Mum cooked the usual way (then) by adding peppercorns, a few cloves, brown sugar and vinegar, but recently my local butcher said to just use beer. I empty a bottle over the meat in the saucepan then re-fill the bottle with water adding enough to cover the meat, then bring to boil, and simmer for the required time. Beautiful taste, however for an hour or two the house smells like a brewery!