| Forum Home | ||||
| PC World Chat | ||||
| Thread ID: 110521 | 2010-06-21 00:27:00 | Silverside in the slow cooker | rob_on_guitar (4196) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 1111865 | 2010-06-21 00:27:00 | As I finish work at midnight tonight I want to throw my silverside into the slow cooker before I leave. Always cooked it in a pot before so this will be a first time, you guys got your slow cooker tips n tricks? |
rob_on_guitar (4196) | ||
| 1111866 | 2010-06-21 00:37:00 | Rinse off excess brine from meat. Place in bottom of cooker. Add a couple pieces of cloves, a bayleaf and a tablespoon of white vinegar. Add a few spuds, carrots, onions, kumara and a few cabbage leaves. Add enough hot water till about 3CM below the veg. Place cooker on auto. Orrrr... Just cook the meat in the slow cooker, reserve the liquid and use it to boil the veg in a saucepan. Serve with a mustard sauce (bechamel with added mustard) |
bob_doe_nz (92) | ||
| 1111867 | 2010-06-21 00:40:00 | Don't foget to add some whole black pepper corns into the pot :) | Zippity (58) | ||
| 1111868 | 2010-06-21 00:46:00 | Serve with a mustard sauce (bechamel with added mustard) Proper Mustard Sauce 1 egg 1/4 c sugar 1 T flour 1 t mustard 1 c water, from corned beef 1/4 c vinegar Beat egg and sugar, add flour, mustard, then stir in liquid gradually. Cook, stirring, until thick. |
pctek (84) | ||
| 1111869 | 2010-06-21 02:51:00 | We already have a thick cook that is a bit of a stirrer. | R2x1 (4628) | ||
| 1111870 | 2010-06-21 03:22:00 | Bob's idea sounds good. | Greg (193) | ||
| 1111871 | 2010-06-21 03:29:00 | What does the vinegar actually do? | rob_on_guitar (4196) | ||
| 1111872 | 2010-06-21 04:05:00 | I do much the same as Bob, except I prefer my veg cooked separately. Except that I use a dash of malt vinegar (brown). The vinegar helps tenderise the meat. I also add a tablespoon of brown sugar or golden syrup. I make the same mustard sauce as Pctek. It's delicious. I used to wonder what to do with the left over silverside, apart from sandwiches; now I freeze whatever is left in portions of say, enough for 2 or 4 people. When I want to use it I just reheat it in a saucepan on the stove and slice it when totally heated through. |
Marnie (4574) | ||
| 1111873 | 2010-06-21 04:11:00 | What does the vinegar actually do? I've always wondered whether it was used to stop the water from discolouring aluminium pots in the days before stainless steel. It adds to the flavour, anyway, but I use malt vinegar, not white. My recipe is as follows: Corned beef Cold water to cover meat 1 tbsp malt vinegar 1 tbsp golden syrup or brown sugar 1 doz dried cloves 1 bay leaf 1 onion, chopped Cook for 7-9 hours, depending on the size of the beef. :drool :drool Edit: Must refresh page before posting - Marnie beat me to it! |
FoxyMX (5) | ||
| 1111874 | 2010-06-21 04:12:00 | I actually like the cold silverside the next day with a salad and potato salad, as a cold meal, just break the winter roasts a bit. | rob_on_guitar (4196) | ||
| 1 2 3 | |||||