1. Add all the ingredients to your KAMBROOK slow cooker and place the lid on top.
  2. Turn the dial to HIGH to begin the cooking process.
  3. Allow to cook for 6-8 hours or until a fork easily pierces the silverside.
  4. When tender, let it cool slightly and then remove the silverside from the slow cooker and slice (fat side up) across the grain.


  1. Warm the milk in a saucepan with the onion, garlic, peppercorns and bay leaves. Strain the milk through a strainer and discard the onion, garlic, peppercorns and bay.
  2. In a frypan on low heat, melt the butter and then add the plain flour. Stir with a wooden spoon until the roux is a light sandy colour and smells like biscuits. Add the warm milk slowly whilst constantly stirring. When the addition of the milk is complete, add the mustard (more if you like) and season with salt and pepper. Serve with the silverside.