cook a corned silverside

[trus087]

hi everyone after a bit of help, only got my thermomix this week went to cook a corned silverside tonight  im just wondering if anyone has done it and how they done it and what part.
i had it in ther veroma speed 4 for over 60mins  with water in the bowl part  after the time was up checked it before i reset the time and settings again. noticed i was tough when i spiked it with a knife  so in order to try and save tea i cut in half placed half in the basket and done it on speed 2 for about 60 mins in total - was eattable  prob still tuff due to the first part as the one on the stove was but not as bad.. can some one help me out for next time 

[judydawn]

Hi trus087, welcome to the forum.  Here's where we had a discussion on corned beef on the forum, maybe that will help you.  I'll pm you the recipe that is spoken about in that thread - it may give you some hints as well.

[CreamPuff63]

I just had a quick look in my pressure cooker book and they have cooked the meat for about 45-55 minutes under low pressure, before stopping cooking and testing the meat. I looked in Fast & Easy but its not mentioned in there, and will pop over to the link given by JD.

[Halex]

I always do mine in the slow cooker and it's tender and tasty.

If you had a small piece maybe you could cook in the jug with water, herbs and few veggies. Wouldn't have a clue speed and time. Sorry


Hally

[trus087]

Judydawn..  some reason i cant reply to your PM would that be because im a new member or am i just doing something wrong .lol.. wrote teh msg and done teh code ect but whne i hit reply nothing is happening   

thanks for your help everyone like i said im all new to the thermomix and only know 3 people with a thermo so im sure i will post more silly post over the next few weeks months ...

i normaly do mine in slowcooker never failed me and taste great every time

[judydawn]

There is no such thing as a silly question on this forum trus087, we all need to start from scratch and learn many things and what you may consider is a silly question is often on the lips of other members so never hold back, just ask anything as we are all here to support you.
Your message came through the second time you tried so looks like you worked that one out for yourself.

It seems most people prefer the slow cooking method of corned silverside.  One day I will give it a go in the TMX basket myself and report back.

[trus087]

thank you    thank everyone that replied to my post
i think had i done it in the jug part from the start on the low speed i reckon it would have been fine but been that i had wasted 60 minutes or more trying to steam it on speed 4 i think that the main reason it was tough, only down side is the basket isnt very big .. have to let us know when you have a try of it see how it worked and taste compared to the slowcooker

[cookie1]

I'm afraid I'm a slow cooker fan for silverside. Sorry it didn't work out for you trus087.

[Chelsea (Thermie Groupie)]

I do mine in the slow cooker or simmering on the stove top too. 

[Renlor]

I used to do mine on the stove top...then I tried the slow cooker and have never looked back.  I crank mine on high and leave it there most of the day til its falling apart....then I use the Thermie to whip up cheese sauce and steam my vegies (don't forget the onion mash!) yummmmmo!! 

Cheers,

Renae

[judydawn]

I have successfully cooked a piece of silverside in the varoma - see the recipe here.

[mcmich]

Thankyou for asking the question Trus087, I was wondering about corned beef myself.
 Thanks JD for your recipe, I going to give it a try.

[Twitterpated]

I have successfully cooked a piece of silverside in the varoma - see the recipe here.

How did it turn out Judy. The photo looks great but was wondering whether it was drier than usual or jjust the same? Would you use this method again or go back to using a stovetop saucepan/slow cooker?

[judydawn]

Twitterpated, it was lovely both hot and cold and is the way I will be cooking my silverside from now on.

[buzzbee]

Hi there. I tried the corned beef in the varoma tonight for the first time, using JudyDawn's recipe. The piece of meat was 1.8kg and I cooked it for two hours. It was delicious - my husband claimed it was the most tender corned beef that I have cooked (usually I cook it on the stove top). Once it was cooked I made a basting sauce with balsamic glaze and honey, and the liquid that was left in the TM bowl (of which there was very little), and basted the meat with this, and then put it in the oven for half an hour. I basted and turned it once or twice while it was in the oven. yummy! 
Then I fried some mushrooms, added the carrots that I had cooked in the varoma with the meat, and added some gravy powder and water to make a gravy. 
Strangely though, the meat was a lot saltier than usual, although the recipe calls for very little salt, so that might just have been the particular piece of meat that I bought.