Please try again in a corned beef crock pot minutes. Your IP: Click to reveal 46. This slow cooker corned beef is a fantastic easy dish that is both affordable and incredibly tasty.
It goes really well with some gravy and roasted vegetables. By the time the beef is ready to eat it should be deliciously tender and should have infused with all the flavorings we add into the slow cooker. It is typically a dish that you would have with sides so I highly you make some to go with the beef. This type of dish can also be referred to as a slow cooker silverside depending on where you live in the world.
Despite the different name, they are the same dish. I love having corned beef with brown gravy, but traditionally a white gravy is preferred. You will need to make this separate as the poaching liquid isn’t an ideal gravy flavor. Leftover Corned Beef Ideas There are many uses for the leftover beef. For example, it can be sliced and used for sandwiches the next day. You can also use the leftovers in something like corned beef hash. It’s the perfect breakfast dish that has lovely potatoes, herbs and much more.
I highly recommend trying it out. You should find that the leftover meat will keep for up to about a week in a sealed container in the fridge. Corned Beef Side Dishes There are plenty of side dishes that go well with this corned beef. If you have another slow cooker or crock pot lying around, then something like the cheesy hash brown casserole is a fantastic dish to try out.
Another side dish that goes great with this is some cauliflower cheese. It requires a little bit of prep and cooking time but is totally worth it. Personally, I love to have some crunchy roast potatoes and some gravy with this delicious beef. As I mentioned in the cooking tips below, you can add vegetables to the slow cooker, but I find that the vinegar often adds a bit of an odd flavor to them.
If you would like to see a super short and snappy video on how to make this corned beef in the slow cooker, then be sure to check out the one below. Add the malt vinegar and fill with water until you completely cover the silverside. Cook on low for 8 hours. While you can cook vegetables in the poaching liquid, I wouldn’t recommend it.
The vegetables will come out very soft and may have a bit of a vinegar taste to them. You’re better off cooking some sides in the oven or another slow cooker. If you have a smaller slow cooker or piece of meat, then you may need to use less fluid. If this is the case, you may want to reduce the amount of vinegar by half. Silverside is typically affordable, making it a great for when you’re running low on money. Allowing the meat to cool will help stop the meat from falling apart if you’re trying to get thin slices. Beef stock can be used instead of water, but I find that water works just fine.