I like the idea of that, Nautilus.  Have never been game to try anything like that .

I'll try it and report back.

I find that microwaves tend to dry out anything cooked in them, particularly if on the highest power setting - and particularly meat products.

Never thought of trying to cook silverside in one. The half-power setting would be the important factor.

I've always done mine slowly in a pot on the stove, with water, malt vinegar, one small onion, 5 or 6 cloves, a couple of spoons of brown sugar, and a couple of bay leaves.

I might have to try the microwave technique. Never thought of adding tomatoes, perhaps the acid in the tomatoes assists in the tenderising of the meat?

I have never seen a recipe with tomatoes.  Big cans are cheap.  Just did it.

If anyone has a go, don't be afraid to undercook.  Cut my time a bit.  It keeps cooking later.

There are a lot of singles and it might be more convenient for them.

The best meat in the microwave is lamb.  But getting something young without the fat is a problem.

Trim the lamb joint well.  Dust liberally with flour (makes the sauce for later).  Add large can of tomatoes and sliced onion. Thick sliced spuds too if you like.  Italian or Greek flavour for the herbs.  Then zap.