Sunday, 18 February 2018

Good advice from Ralphie!


Slow Cooker Corned Beef



Carole's Chatter: Slow Cooker Corned Beef


I have not been using my slow cooker much.  So I decided it was time to give it a whirl.

Ingredients:

Corned beef (or silverside)
Onion
Celery
Carrot
Bay Leaf
Peppercorns
Mustard seed
1 bottle of ginger beer
¼ cup vinegar
Water to top up

Method:

Rinse your corned beef.  The one I had was covered in a lot of fat so I cut a lot of that off.

I put a layer of vegetables on the bottom of the cooker and then popped the meat in and the rest of the veggies nestled around it.

I poured the ginger beer over and the vinegar.  The top of the meat was poking out quite a long way so I added some water along with the bay leaf and seasonings.  Note there is no need to add salt – the corning process is quite salty enough.

I cooked this on high for an hour and then on low for about 4 hours.  (Low on my slow cooker feels more like medium to me).  I checked the core temperature of the meat with a thermometer before deciding it was done.

The carrots ate well with it but I threw out the onion and celery which had lost flavour after such long cooking.