What are you all having for tea tonight?
I have a large piece of beef silverside to cook, but how?
Can it be done in slowcooker? Would I need to put it on now to be ready for 17.00? Or do I wrap it all in foil and place in oven?
I don't want it to be dry, I prefer it nice and succulent but not pink.
Can anyone help?
Also, as we are getting Christmas dinner with family and there will be loads of silverside left over can I freeze some?