Beef Recipes (Slow Cooker), Recipes & Cooking, Slow Cooker

Slow Cooker Traditional Corned Beef Silverside

The slow cooker has made its way onto the kitchen bench yet again, ready to work its magic at another fabulous and fuss-free week night meal. I could go on for hours about how much I love my slow cooker on my busy days – especially on these cool Australian winter nights when the days are short.

I couldn’t resist the thought of a slow cooked beef silverside when I discovered our local butcher had marinated corned beef for only $6.00 per kilo! This recipe has all the flavours of a traditional silverside; however, the slow cooker ensures the meat is tender, juicy, and cooked to perfection while you go about your day.

Topped with a beautiful Dijon béchamel Sauce, and served with your favourite steamed vegetables, you can’t go wrong with this recipe! Plus, if you’re lucky to have any left overs, throw some of that glorious sliced silverside in between some thick cut slices of rye bread, along with a big spoonful of sauerkraut and Dijon mustard, for the perfect Rueben sandwich!


  • Servings: 4-6
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Slow Cooker Traditional Corned Beef Silverside, Perrie Homestead



1 Large Corned Beef/Silverside (I used a 1.5 kilo cut) | 6-10 Cups of Water, to cover | 2 Medium Brown Onions, roughly chopped | 1 Cup White Vinegar | 1 Teaspoon of Garlic | 3 Tablespoons of Brown Sugar | 15 Whole Black Peppercorns |10 Whole Cloves | 1 Bay Leaf

Dijon Béchamel Sauce

4 Tablespoons Cold Butter | 4 Tablespoons Plain Flour | 2 Cups Whole Milk | 1/4 Cup Silverside Cooking Liquid | 1 Tablespoon of Mustard | 2 Teaspoons of Wholegrain mustard (optional) | Salt and Pepper to Taste


  • Take the corned beef out of its vacuum sealed packet and rinse under the tap to remove its picking brine. Place the corned beef in the slow cooker base and just cover with water, approximately 6-10 cups, depending on the size of your silverside and slow cooker.


  • Add the chopped brown onions, white vinegar, brown sugar, peppercorns, cloves and bay leaf to the water and briefly mix. Set the slow cooker to 8 hours on high.


  • When the silverside is almost ready to serve, make the béchamel sauce. To make the sauce, you need to make a basic roux – Melt the butter in a saucepan over a medium heat, and quickly mix in the flour. Being very careful not to burn, cook out the flour and butter over the heat, gently stirring. Slowly add the milk and silverside cooking liquid about ¼ cup at a time, continually stirring. When the sauce has thickened to desired consistency, add the Dijon mustard, and season with salt and pepper to taste.


  • Cut the silverside into slices, spoon over the béchamel sauce, and serve with freshly steamed vegetables and creamy mash potato.

Bon Appétit!




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