Thankyou so much ladies! Yes I forgot to add the brown sugar in my post above, my recipe calls for this also... I have done some research and found that yes the soaking is to remove some of the salt - Is this really neccessary?? Is this Beef rather salty?? Too salty?? I might not soak it and see how I go as it's only this particular recipe that is telling me to soak it....
Thankyou for your advice Hollo! I will def try cooking it for a while longer than it says, I will do the knife test to be sure and will do the potatoes in the water for the extra flavour, that sounds like a great idea! Thankyou!
Ooooo Astrid, serving bacon with it sounds delicious!! I will do come cabbage, potatoes, carrots, capsicum and broccoli with the white sauce also My recipe says to rest the meat wrapped in foil once it is cooked, I am hoping this works like other meats and makes the meat even more tender but will also let it rest in the water for a little as well , Thanks for the tip!!
Thankyou so much ladies!! Will go pop it on now and let you know how I go - Hopefully it's a winner with DH
how'd ya go? did you know you can also do a corned lamb (i have only ever seen it from woolies) and you can get pickled pork which you cook in the same way. corned beef is definately the best though. ;-)
I do mine in the pressure cooker - usually perfect after 45 minutes! Sooooo yummy! And we throw whole carrots (peeled), and onion halves in too, for the whole time it is cooking, and they turn out soooooooo nice and soft and yummy!
Then we serve it with a seeded mustard white sauce, and then put the jar of seeded mustard on the table too.
Oooo Ali, the the seeded mustard white sauce I will definitely do next time... We love our seeded mustard in this house!!
Hollo, Not so keen on lamb myself, will stick to the beef if that's what you think is the best out of the "corned" meats? We are big roast Pork fans so I doubt we'd get to try the Pickled Pork over a Roast Pork haha.. Thankyou so much for all of your tips!!
Oh Csab I can't wait to get a slow cooker!! Just need to do some research and figure out which one is best... How long do you do your silverside in the sc for?
It tunred out really well! I ended up taking all the cloves out after about 2 hours, I just couldn't stand the smell anymore, it was making me sick! No a cloves fan at all... So I threw in some Rosemary instead, don't think either of them truly affected the taste of the meat anyway I put a little garlic & pepper into my white sauce just for something a little more 'spesh' and did roast potatoes, roast carrots, steamed broccoli, cauliflower & cabbage... DH LOVED it! I really don't think soaking it would have made too much of a difference, I didn't and the meat ws definitely not too salty so I won't soak it again next time either...
Thankyou so much for all your advice ladies! Definitely turned out to be a success
You can get salt reduced if salt is a concern. Grabbed one accidentally once and DH complained that something was missing, so wont be making that mistake again.
I have never soaked ours either. Corned beef is my comfort food. I do white vinegar though, with brown sugar and bay leaves.
Mine usually simmers for around 2 hours or so on stove top. I let it come to a boil first then drop back to a simmer. Andrew likes white parsely sauce with his, but now we have a child with milk product intolerances he can't have it, otherwise Ashton wants it too.
My recipe says to rest the meat wrapped in foil once it is cooked, I am hoping this works like other meats and makes the meat even more tender but will also let it rest in the water for a little as well , Thanks for the tip!!
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