Sweet and Sour Silverside

    Recipe Picture:Sweet and Sour Silverside

    Sweet and Sour Silverside


    101 people made this

    This delicious silverside is traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone who loves very tender beef.

    Serves: 10 

    • 2kg beef silverside
    • 1 cup (250ml) water
    • 1 cup tomato sauce
    • 1/2 cup (125ml) white vinegar
    • 2 onions, sliced
    • 1 clove garlic, minced
    • 3/4 cup brown sugar
    • 1 tablespoon salt

    Preparation:15min  ›  Cook:3hours  ›  Extra time:8hours marinating  ›  Ready in:11hours15min 

    1. Heat silverside in a deep frypan over medium-high heat. Cook until browned on all sides. Stir in water, tomato sauce, vinegar, onions, garlic, brown sugar and salt. Bring to a boil then cover and reduce heat to medium-low. Continue simmering until tender, turning beef occasionally, 2 1/2 hours to 3 1/2 hours.
    2. Remove beef and allow to cool before slicing the meat against the grain. Place slices in a 20x30cm baking dish or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.
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    Reviews in English (97)


    AMAZING!!!! I did do some things different. I let it come to a boil then I put into a baking dish with a lid and put it into the oven at 325 degrees for 2 1/2 hours. I also added Lipton onion soup mix on top and instead of white vinegar I used apple cider vinegar. I also added carrots. It came out delicious, and I will be making this again and again! thank you  -  07 Sep 2010  (Review from Allrecipes USA and Canada)


    Simple, delicious, made it as the recipe was posted. Note: A cast iron dutch oven + the vinegar in the recipe can cause the meat to have an "off" taste. This is better suited for a ceramic slow cooker.  -  15 Jul 2010  (Review from Allrecipes USA and Canada)


    I enjoyed this quite a bit. I'm a tough scorer, so 3 stars for me is pretty good. I don't understand the sitting in the fridge overnight though. In theory it must be to absorb more flavor, but I found it to be opposite. It tasted better to me fresh off the stove than refrigerated till the next day. I made a large enough brisket were it lasted 3 days for leftovers (I'm the only meat eater in the house besides my dogs LOL).  -  04 Jan 2010  (Review from Allrecipes USA and Canada)

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