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
BBQ Pulled Pork
Roast Pork with Honey Garlic Butter Sauce
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.
Delicious Slow Cooked Corned Beef Silverside, only a few ingredients and tender fall apart meat. 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.
Easy Slow Cooker Corned Beef Silverside
Multi Cooker - Instant Pot Corned Beef
Delicious Slow Cooked Corned Beef Silverside, only a few ingredients and tender fall apart meat.
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.
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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!
Jill Jackson says
I also add cloves ,pepper corns,bay leaf,onion and a lemon. Delicious 😋
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 🙂
Sherralynne Smith says
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.
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
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
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.