Author Topic: Recipe Review - Corned Beef page 116 For Food's Sake  (Read 6896 times)

Offline SuzieG

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #15 on: December 02, 2012, 09:40:25 am »
This is the only way I'll do my corned beef from now on (and I thought my slow cooker method could not be beaten)

The sauce I made with the bowl juices and it was delicious.

I ended up doing last varoma part for 30 'mins instead of 20 as stated in the recipe, I'll try 20 mins next time.

The entire family thoroughly enjoyed this one, a keeper!

Offline Frozzie

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #16 on: December 02, 2012, 08:07:40 pm »
Will have to try this as my folks love cornbeef.. Never been a fan myself.. Cc we couldnt get it in framce either but you can corn the meat yourself.. I did it once and it was love.y but couldnt find the recipe i used or the cut of meat lol... I have too many recipes..i know they use brisket which i ended up finding what that was called in french somewhere.. Anyway was lovely..
Kim :) ... Back in the land of Oz

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Offline meganjane

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #17 on: April 20, 2013, 12:07:40 pm »
We just had this tonight and it's delicious! I followed Tenina's recipe exactly and made the parsley sauce as well, but with dried parsley as mine's gone to seed in the garden.
I popped the meat in the ThermoServer and the vegies in another thermal container. I then drained the sauce and popped some chunky cabbage in the Varoma with more water. Dotted cabbage with buttter and dill seeds and cooked for 4 minutes on Varoma. I kept this warm too in yet another thermal container. My corned beef was quite large, over a kg, so it filled the ThermoServer.

I'd make corned beef this way all the time from now on.

Edited to add: I did make one change with the Parsely Sauce. I only used 60g cream, rather than 120g and replaced it with 60g of the reserved cooking liquid. Still delicious!
« Last Edit: April 20, 2013, 01:09:46 pm by meganjane »
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline KarenH

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #18 on: July 06, 2013, 10:45:02 am »
I made the corned beef my usual way in the slow cooker, but tried Tenina's recipe for the parsley sauce.  Reduced the seeded mustard to 1 tablespoon, but otherwise followed the recipe exactly. 

Verdict:  YUM!!!  5/5   ;D ;D ;D

Even the kids loved it
Karen in Adelaide

Offline JulieO

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #19 on: April 10, 2016, 08:14:50 am »
I copied Tenina's recipe to a T.  The only difference was that I made her Caramelised Garlic paste before hand and didn't clean the bowl leaving those lovely flavours to enhance this dish.

Oh my, how good was this!  Don't know whether the garlic paste added more than I expected, but this tasted so good, so much so that I've noted in my files to make the paste again before hand to replicate the great flavour.

I used the cooking liquid to make the parsley sauce and it tasted great.  Thanks so much Tenina, really enjoyed this.  :D


Made this again today, can't believe it's been so long  :o  So delicious.  I had to sub half of the seeded mustard for Dijon as I didn't have enough and I really liked it, so lovely. 
I had double the amount of 'cooking liquid' than was needed so I've frozen it so I can make the sauce again whenever it's needed as it's really flavoursome.  I also used light & creamy evap milk in place of the cream again.  Such a great recipe this one.  :D

Offline Cornish Cream

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #20 on: April 10, 2016, 10:10:33 am »
It's good to revisit tried and tested recipes Julie. ;)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline judydawn

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #21 on: April 10, 2016, 10:37:01 am »
I agree Denise, we don't do it enough with so many recipes out there these days.
Judy from North Haven, South Australia

Learn from the mistakes of others. You haven’t time to make them all yourself.

Offline cookie1

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #22 on: April 10, 2016, 12:02:33 pm »
Ditto. There are lots of lovely recipes we used to make in the early days.
May all dairy items in your fridge be of questionable vintage.

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Offline JulieO

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #23 on: April 10, 2016, 11:41:41 pm »
Totally agree.  I couldn't believe it was 4 years since I made this one and it was so good I thought why did it take so long  :o 

We are so lucky that there are so many different people bringing great recipes to us these days, but there's only so many we can make. I get pulled in so many different directions, but it's good fun though.  ;D

Offline cookie1

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #24 on: April 11, 2016, 03:04:23 am »
I agree with the fun comment. I haven't done much cooking in the last couple of weeks ( at home anyway) and I've missed it.
May all dairy items in your fridge be of questionable vintage.

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Offline JulieO

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #25 on: April 11, 2016, 05:25:47 am »
You'll be back into it soon enough Cookie.  :D

Offline achookwoman

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #26 on: June 18, 2016, 11:55:04 pm »
The explosion of new recipes is due to the fact that many recipe developers have finally recognised the potential of the TMX.
Yes, return to some of the old recipes.  These are very good. Just think of Thermomixers Quince Paste.

Offline Tenina

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #27 on: August 28, 2017, 02:47:29 pm »
Hi all, just wondering if people are still cooking this in the 31. Need to know if you are having any issues at all. Would love you to PM me either way.

Thanks

T

Offline judydawn

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #28 on: August 29, 2017, 01:09:34 am »
Hi Tenina, lovely to see your name pop up on the forum.  I hope you do receive some answers and if there are any concerns please do share the information with our members.
Judy from North Haven, South Australia

Learn from the mistakes of others. You haven’t time to make them all yourself.

Offline cookie1

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Re: Recipe Review - Corned Beef page 116 For Food's Sake
« Reply #29 on: August 29, 2017, 04:12:28 am »
Hi Tenina. I'm afraid I use my slow cooker for my corned beef, so I'm no help there at all.
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/