Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: judydawn on March 07, 2012, 08:53:09 am
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Having posted a recipe for corned beef on the forum which I found on someone's blog, I was interested to see if Tenina's version was much better. Must say I don't think there was much difference in the flavour of the beef to be honest, Tenina's perhaps pipped the other one at the post by a hair or two ;)
I didn't go to the trouble of making her parsley sauce as I just make a small quantity for the 2 of us and I do it in the microwave. I don't think I would have used the cooking liquid component of the parsley sauce if I followed her recipe - I'd go for what Tenina calls the 'pretty sauce' option.
We both enjoyed this recipe so a definite winner with us. I did cook my 900g piece of meat for 1.5 hours, 1 hour at 90oand 30 minutes at varoma temperature instead of 20 mins as per instructions.
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Looks great JD,definitely visiting your house to eat :D :D :D :D
I have never seen corned silverside forsale here,so I have never cooked it.I wonder if DH and DS would like it :-\ I might have to trackdown saltpeter to prepare the silverside before giving it a go ;D
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JD it looks great.
CC, this used to be a staple in my mums house. Waitrose, sainsburys woukd have it, just known as silverside, corned beef or sometimes boiled bacon.
H :)
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Thanks girls. Seek it out CC, I don't know any men that don't like it and it really isn't an expensive cut of meat. I love leftovers in toast with tomato, lettuce and beetroot relish.
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I love left overs as a toasted sanwich with cheese :P :P
I have one piece in the freezer, usually use the slw cooker, see how I feel at the time. I do like you can put the slow cooker on before school.
H :)
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Like Hally, I cook it in the slow cooker. I add vinegar, sugar bay leaves, cloves and pepper corns. We have it hot with veggies and mashed potato. Then cold in sandwiches and on toast.. Love it.
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Hmm memories of corned silverside for school dinners in England - never want to touch the stuff again :-))
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I didn't have it that much when I was growing up, and haven't really got the want to make this dish as I have never been overly excited by it. I know that a lot of people have very fond memories of corned beef...maybe one day I will make it in my PC first.
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Thanks for the encouragement to try it girls.I will definitely look for the silverside when I next go shopping. :)
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I still do mine in the slow cooker with brown sugar, balsamic vinegar, water, peppercorns, onions and carrots, yummo!
And as for leftovers, minced up with tomato sauce and spread on sandwiches, my mum used to make these for our lunches :-*
JD that looks delicious ;D
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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
(http://i260.photobucket.com/albums/ii26/ragdoll128/New%20Savoury/IMG_1751.jpg)
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What a lovely photo. We love silverside here and have it every couple of weeks. I normally use the slow cooker but may give it a go using the TM now.
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Julie that meal looks devine.
I usually do mine in the slowcooker and rub some wholegrain mustard and herbs over it.
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Thankyou, it was very good, I must say it surprised me.
We had fresh rolls with sliced silverside and tomato for lunch today, went down a treat. :)
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I made this for dinner last night and it was super nice. Especially the sauce.
I bought a 1.8kg piece of corned beef, so put it in the varoma to cook for 1.5 hours at varoma speed 2 and then added some whole potatoes to the rice basket and steamed again for another 30mins varoma. Adding in some beans, squash and asparagus just before the end.
I should have taken a photo, but the asparagus was overcooked and looked yuk, so it wasn't photo worthy.
The sauce really made the dish great though and even the kids liked it.
Some other amendments: I didn't have any malt vinegar, so used balsamic. Didn't use any umami paste at all, as I didn't have any made up and used dried thyme instead of fresh.
After the 2 hours of steaming, there was only around 350mls of liquid left in the bowl which was good, as it made the sauce more concentrated, but very nice.
It makes a lot of sauce, but given we have 1.8kg of beef, it will last a while. We don't eat sandwhiches, but I am sure the meat and sauce will be used for a lunch nibble platter on the weekend.
The two hours of cooking is a bugger, but easy to set and forget.
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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!
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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..
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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!
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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
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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
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It's good to revisit tried and tested recipes Julie. ;)
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I agree Denise, we don't do it enough with so many recipes out there these days.
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Ditto. There are lots of lovely recipes we used to make in the early days.
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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
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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.
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You'll be back into it soon enough Cookie. :D
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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.
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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
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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.
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Hi Tenina. I'm afraid I use my slow cooker for my corned beef, so I'm no help there at all.