Thread to share your tried and true RECIPES or to ask for them :)

[j*oono]

I love raspberries.

My last trifle was made with raspberries and fresh berries but why are they so expensive at Christmas?  

[katydidthat]

How much vinegar, Sandy? Do you eat the beef WITH the cooking liquid?

When I make a pot roast, I add water, and the flavour comes from garlic, Worcestershire sauce, the meat itself, the vegetables ...

Sometimes I serve the juice in a cup, like a drink (think Bovril) ... I'm wondering if the vinegar is when you are just using the liquid for cooking rather than as using as a gravy.

[sineaterdoodah]

steppe,please reread my post. i stated that i couldn't answer katy's questions about the recipe she read. and neither did you.neither of us cooks it that way. 

i'd be interested in seeing the recipe,since it doesn't make too much sense,unless you used a pressure cooker...

[j*oono]

I don't know why the vinegar Katy.  Maybe because that's how it's always been done.  Vinegar, brown sugar, bay leaf and black peppercorns if I remember rightly.

I usually simmer for at least an hour and a half but I have done it in the slow cooker (not that great and crumbled a bit) and also in the microwave.  The meat is immersed in a bowl of water.  Cook on full power for 15 minutes and then low power (level 3) for an hour and a half.  It's just as good.

Sin, your cordial recipe sounds like a science experiment!  Very interesting with the balloons.  We don't have gooseberries here, at least not in Western Australia.  I remember them from England though.

We do have Kiwi fruit, also known as a Chinese gooseberry but not the same thing.

[lealta]

Not seeing a recipe, my guess would be that the vinegar is used as a tenderizer, which would allow for less cooking time.

When I cook corned beef, I use my pressure cooker.  It's done in less than an hour. Not only is it tender and flavorful, but it doesn't shrink nearly as much as it does when you boil it for several hours.

[sineaterdoodah]

it does,doesn't it? it's not as tough as it sounds,honest! and i wanted to answer your raspberry question.:)

[katydidthat]

Recipe

1.5 kg corned silverside

2 bay leaves

6 whole cloves

1.5 cups white vinegar

1 bunch parsley, stalks only

Place the beef in a large saucepan with the bay leaves, cloves, vinegar and parsley stalks.  Add enough cold water to the saucepan to cover beef.  Brign to the boil over a medium heat; reduce the heat to a very low simmer.  Simmer, partially covered, for one hour or until beef is tender.  

I get that the meat might be tenderised by the vinegar ... but all that salt and vinegar, too?  Does it taste like a packet of crisps?  

[imastawka]

Katy, I basically use that recipe but I use malt vinegar.  It does tenderise.

But I bring the meat to the boil in plain water first, then drain.

Then cover with water and add vinegar and spices on the second lot.

The first one is to get rid of the scum that comes to the surface.

[cherry*135]

For cooking corned beef/silverside I have only put about a tablespoon of vinegar (brown malt) in the saucepan.

Bringing the first lot of water to the boil, then draining and refilling is supposed to reduce the saltiness also.

[sandypas]

Sorry, been busy in the garden.

How much vinegar - a splash.  I don't measure anything.  A sprinkle of mustard powder, a couple of tablesp brown sugar and a sprinkle of pepper corns (if I've got them).

I have a great mustard sauce recipe to have with cornbeef/silverside which uses some of the water.  I also cook my carrots in with the meat.  I will look up the sauce recipe tonight when I am relaxing.  I put it on here many years ago and one member - not sure who - said the whole family loved it.  It was given to me by a chef many years ago.

I only change the water when cooking smoked cod, but not corn beef.

BBL

[katydidthat]

I use a spoon to get rid of the scum ... and I do that when I'm making chicken stock, too. The first time I did that with chicken, I was so surprised at how much better the stock tasted.