Corned Beef III – Just When You Thought it was Safe to go Back to the Kitchen…

You may recall my claim that I had discovered the very best way to cook corned beef.

Never able to stick precisely to recipe, even one that I believe is really good, I have continued experimenting.  I believe I may have come up with a great alternative version.

The last iteration of my oft-changing recipe for corned beef in a slow cooker was:

  • A 1.5 Kg piece of corned silverside
  • 1 cup red wine
  • ¼ cup red wine vinegar
  • A dash or two of balsamic vinegar
  • ¼ cup apple cider vinegar
  • apple and blackcurrant juice to top the pot up to the level of the meat.
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • ½ teaspoon whole cumin seed
  • 1 teaspoon whole cloves
  • 1 teaspoon horseradish mustard
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon pirpiri seasoning.  
  • 3 Bay leaves.

The latest version, still using a slow cooker, is as follows:

  • A 1.9 Kg piece of corned silverside
  • ¼ cup tawny port
  • ¼ cup red wine vinegar
  • A few dashes of balsamic vinegar
  • ¼ cup apple cider vinegar
  • apple and blackcurrant juice to top the pot up to the level of the meat.
  • 1 tablespoon golden syrup
  • 1 Tablespoon whole coffee beans ( Harris Columbian)
  • 1 teaspoon whole cloves
  • 1 teaspoon mace
  • 1 Tablespoon chilli sauce ( I use home-made but any bought hot chilli sauce will suffice)
  • 1 teaspoon whole black peppercorns
  • 1 slice of onion
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 5 Bay leaves.
  • 1 Tablespoon lemon juice
  • 3 drops orange oil (or zest/peel of 1 orange)
  • a few dashes of Angostura Bitters

Cook six to 8 hours in the slow cooker on low.

OLYMPUS DIGITAL CAMERA

Serving today hot with chutney,  accompanied by steamed vegetables and potato mashed with artichoke hearts and a drizzle of truffle oil. 

Also goes well with mustard, mash, cabbage and carrots, or broccoli or cauliflower cheese.  Leftovers are great cold with salads and in rolls or sandwiches with mustard or horseradish sauce.

OLYMPUS DIGITAL CAMERA

That slab of fat on top is removed before serving.  The magpies get that.

Advertisements

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Beef, potato, Uncategorized, vegetables and tagged , , , , , , , , , , , . Bookmark the permalink.

One Response to Corned Beef III – Just When You Thought it was Safe to go Back to the Kitchen…

  1. Pingback: Lyn’s Outback Corned Beef Fritters | Kummerspeck

please comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s