Varoma steamed Corned Beef

[teagg]

Thank you for the advice - I got cold feet and decided to try out the tuna mornay instead...
I'll take the meat out to defrost slowly and then have a go at this tonight...
Thx
G

[consumerate]

I made this today. Had a 1.4kg piece of meat. After about 1.5 hours I had to add more water because it was almost dry. Looked at it after two hours and decided to give it another 20 minutes because it still seemed a bit tough. Was quite nice. Only downside is that the bowl is a bit challenging to clean. Currently have it sitting with some bicarb paste.  This was one of the triggers for my scrubbie purchase!

Served corned beef with peas and cauliflower and broccoli cheese made with monkeyboyzmum's cheese sauce. I found the mustard flavour much less pronounced a day later and with the brassica.

[fundj&e]

i am surprised to read  that consumerate, just a few days ago i cooked my 1.6k piece for 2 hour without adding more water
and never had any problem with the cleaning of the bowl

[teagg]

Just to let you know - I made this a 1kg piece - steamed for one hour. Brilliant.
Apparently I am allowed to make this again (!!!)
;-)

The cloves and vinegar really make this!

Thank you so much!
Gillian

[judydawn]

I have to agree with you teagg and I love pickled pork done this way even more.

[Nighteyes_fitz]

My Brother in law has requested Corned beef for Christmas Day. I don't eat it so I don't make it. I was wondering if you could make it in the thermie. I am very excited to see that you can!

[Frozzie]

Made this today with a 1.5 kg piece of meat and cooked for two hours... Exactly as per recipe except hadno cider vinegar on ha d so used malt vinegar.. It worked fine.. I had to pop out but dh added water after the first hour was up and just restarted it for another hour.. I told him to check if it needed it vut he just added it to go back to the 1500 ml line again lol.. Corned beef was beautiful...i also quartered an onion and broke it up and places it on top of the corned meat.. Yum yum!!

[teagg]

I have to agree with you teagg and I love pickled pork done this way even more.

Oh JD - pickled pork sounds very interesting...!!!
I'll go ahunting for the recipe - is it on the forum?
Thx
G

[judydawn]

I just use this same recipe for the pickled pork Gillian.

[Halex]

Not done in TM as yet.

Today I am just about to put  in 800g piece of silverside, will cook for an hour & then check.   We all love left overs in  toasted sandwches with cheese.

 

[Halex]

OK, goodness knows where I went wrong. I am not a fan of steamed meat I must say. It was dry, brown looking & had no taste at all. So i chopped it up in the TM & turning into individual lasagnas for cp tomeat when we have a curry.

No idea why it was so bad

[judydawn]

Hally was your silverside 'Corned Silverside'?  I bought a piece from a different butcher recently and it was totally different to what I buy in Foodland - that piece turned out dry and brown as well but real corned silverside should be a lovely pink colour like the picture in my first posting in this thread.

[*suzanne*]

that's no good Hally,  I have done it this way quite a few times and always have success not sure what  may have happened to yours

[Halex]

Hally was your silverside 'Corned Silverside'?  I bought a piece from a different butcher recently and it was totally different to what I buy in Foodland - that piece turned out dry and brown as well but real corned silverside should be a lovely pink colour like the picture in my first posting in this thread.

Maybe JD, it looked normal before it went in, but not when it came out, it didnt string either so I couldnt  pull it. Its grwat in the lasagna, cp or lr would never know the difference, it tastes better than mince

[judydawn]

At least it wasn't wasted Hally.