Well I went to see Julie and Julia last night at the movies, and I was inspired!
I have Beef Bourguignon in the oven at the moment!
If it's a success, I will post pics an the recipe. I am using Julia Child's recipe. It's rather time consuming, but man it smells divine!
Wednesday, October 21, 2009
Wednesday, October 14, 2009
Corned Beef!
Well I had a request for my recipe for corned beef on facebook - so here goes.
Head on down to your butcher, or supermarket and grab a piece of corned silverside. Make sure it's the corned stuff, not the regular, otherwise it might not taste so nice! Alternatively, I also like corned brisket. This is often a little bit cheaper and just a different cut of beef, and has a more subtle flavour IMO. Both are nice, it just comes to personal preference. The silverside is usually easier to carve though, as the brisket is generally rolled.
Anyways get a piece of the size you want. When you get home, plop it in a nice big pot that is deep enough for you to cover the meat with water. You can rinse the meat if it's a bit gooey. Fill the pot with water so it's just covering the meat, and add the following. An onion, a carrot (both halved is fine), a couple of bayleaves, a swig of vinegar (not too much, just a tablespoon or two) and about the same of brown sugar. Also a couple of cloves don't go astray.
Now you can kinda put whatever you want in the water, but mostly you need the vinegar and the sugar. Don't over vinegar it or your meat will taste just like vinegar. Blech! Most corned beef that you buy already wrapped will have a recipe on the wrapper, so that's just my version of all the ones I've seen.
Alternatively, you can put in a 1.25Litre bottle of ginger beer! Believe me, this is DELICIOUS! If you do the ginger beer, forget all the other ingredients, apart from say the onion and carrot. Chuck in the ginger beer, and then top up with water to how much you need.
Other options to add to your pot include a stick of celery and a potato or two. I don't bother with these though.
So pop the pot on the stove, and bring to the boil. Then turn it down and let it simmer for a few hours. I think the story goes, like 1 hour per kilo plus 30 mins or whatever. Anyways 2-3 hours for a 2ish kilo piece of beef will be fine. Tonight I had 1.5kg and it cooked for just over 2 hours. It's simmering the whole time, so it's going to be totally cooked through nice and early - you want it to get tender and get the flavours from the juices in the pot nice and infused.
If you want to use your slow cooker, this is an easy thing to make - pop it all in, throw it on low or auto for around 8 hours, and voila! Tender corned beef!
Now to serve, slice up your meat in nice chunks, and then I like to steam up some cabbage, mash some potatoes, and throw in a few carrots (you can pop these in the pot at the end if you want, although I don't bother) and serve with white sauce.
White sauce: See my recipe for white sauce. If you like yours with a bit of a bite, add a spoonful of dijon mustard - or your favourite mustard. Easy peasy!
Leftovers are great on sandwiches!
Head on down to your butcher, or supermarket and grab a piece of corned silverside. Make sure it's the corned stuff, not the regular, otherwise it might not taste so nice! Alternatively, I also like corned brisket. This is often a little bit cheaper and just a different cut of beef, and has a more subtle flavour IMO. Both are nice, it just comes to personal preference. The silverside is usually easier to carve though, as the brisket is generally rolled.
Anyways get a piece of the size you want. When you get home, plop it in a nice big pot that is deep enough for you to cover the meat with water. You can rinse the meat if it's a bit gooey. Fill the pot with water so it's just covering the meat, and add the following. An onion, a carrot (both halved is fine), a couple of bayleaves, a swig of vinegar (not too much, just a tablespoon or two) and about the same of brown sugar. Also a couple of cloves don't go astray.
Now you can kinda put whatever you want in the water, but mostly you need the vinegar and the sugar. Don't over vinegar it or your meat will taste just like vinegar. Blech! Most corned beef that you buy already wrapped will have a recipe on the wrapper, so that's just my version of all the ones I've seen.
Alternatively, you can put in a 1.25Litre bottle of ginger beer! Believe me, this is DELICIOUS! If you do the ginger beer, forget all the other ingredients, apart from say the onion and carrot. Chuck in the ginger beer, and then top up with water to how much you need.
Other options to add to your pot include a stick of celery and a potato or two. I don't bother with these though.
So pop the pot on the stove, and bring to the boil. Then turn it down and let it simmer for a few hours. I think the story goes, like 1 hour per kilo plus 30 mins or whatever. Anyways 2-3 hours for a 2ish kilo piece of beef will be fine. Tonight I had 1.5kg and it cooked for just over 2 hours. It's simmering the whole time, so it's going to be totally cooked through nice and early - you want it to get tender and get the flavours from the juices in the pot nice and infused.
If you want to use your slow cooker, this is an easy thing to make - pop it all in, throw it on low or auto for around 8 hours, and voila! Tender corned beef!
Now to serve, slice up your meat in nice chunks, and then I like to steam up some cabbage, mash some potatoes, and throw in a few carrots (you can pop these in the pot at the end if you want, although I don't bother) and serve with white sauce.
White sauce: See my recipe for white sauce. If you like yours with a bit of a bite, add a spoonful of dijon mustard - or your favourite mustard. Easy peasy!
Leftovers are great on sandwiches!
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