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?  

[j*oono]

Sandypas, I need that recipe 😄  Believe it or not I am doing a silverside for dinner tonight.  

I've only got a packet white sauce mix which is not that appetising.

My mum used to double boil the silverside but back in those days I think it was because they used to be a lot saltier than they are now.

[sandypas]

Just for yiou, I went and found it.

I make double because we all love it.

MUSTARD SAUCE

1 Egg

1 tblsp Sugar

2 teasp Keens Mustard Powder

3 teasp Cornflour

1/2 cup Brown Vinegar

1/2 cup of the water meat has been cooked in.

Whisk all together.

Thicken in microwave or in saucepan on stove.

Don't boil.

Even though it says 1/2 cup of both vinegar and the water, I put a little more water and a little less vinegar so it's not too vinegary seeing there is a little in the water.

Hope you like it.

[j*oono]

Thanks Sandy.  I am definitely going to try that tonight.  I already have mustard powder and everything.  I'll let you know what I think.

Do you think red wine vinegar would do?  I might have to go down to the shop anyway and get brown.  I didn't realise how many different vinegars I do have but no brown.

[sineaterdoodah]

malt,or red wine vinegar is what i use. i use malt,if i have no guiness,lol!  but i soak out a great deal of the salt beforehand,not good for curtis's HBP. i rinse it 3 times,over 3 hours,then it goes in a slow oven(275 F) with a cup of vinegar,a cup of guiness stout,18 peppercorns,2 bay leaves,10 pearl onions and a scrape of garlic. cook it 4 hours,add carrots. another hour,add potatoes,cook another hour and add cabbage,if you like cabbage,or just eat it when the potatoes are tender. 

strain the sauce and thicken with a bit of arrowroot,tasty stuff!!  

but that's an old recipe that my gramma called"lace curtain beef",i imagine there are better out there online..well...no.i don't think there's a better one,but hey,i'm a little biased towards my gramma! 🙂

 *edited to indicate that i'm using a 4-5 pound corned brisket,doublesided*

[lealta]

Being from the U.S. and a meatcutter for many years, I had never heard of a cut of meat called the Silverside so I googled it.  In the US, this cut of meat is known as the bottom round or rump roast, and it's not what we generally think of when we hear corned beef.  That's why your cut will cook so much more quickly than the corned beef we buy.  Our corned beef is made out of the brisket and is a much tougher piece of meat. 

In the US, corned beef is the traditional meal served on St Patricks Day.  It is served with cooked cabbage.  Do you celebrate St. Patricks Day in Australia?

[ambercat16]

I have a very diferent way of cooking corned beef!  Put the piece of meat in a slow cooker on an upturned saucer and pour a cup of ginger ale over it.....no water or anything else.  Cook on low for 6 - 8 hours.

I make a sort of mustard sauce by making a basic roux using the cooking liquid and adding mustard - but taste it and make sure it isn't too salty.  If it is, use half milk and half cooking liquid for the sauce.

The meat is very tender and falling apart - only problem is it is very hard to cut slices for serving

[channys_mum]

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@sandypas wrote:

I always add vinegar, brown sugar, mustard and peppercorns to the water ..... 'cos my mum did .

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Clever mum

I always 1/2 cook in plain water, then drain off to get rid of the briney taste. In the second lot of water I put the brown sugar etc

then thicken some of it at the end for a yummy mustard sauce.

Actually thinking about it I don't do the vinegar, mostly because I forgot I was supposed to 

[katydidthat]

St Patrick's Day is not a big thing here, Lealta. Yeah, you'll find some people drinking green beer, or pouring green food colouring in public fountains ... Irish styled pubs will have a celebration ...

We're much more likely to cook/eat Irish stew than corned beef ...

Here's a typical Irish pub menu 🙂

http://www.gilhooleys.com/assets/011213/MainMenuCity2013.pdf

[channys_mum]

That's right vinegar is to cut through the brine, but because I change the water I don't need to.

[lloydslights]

I think the corned meat we have now is differently prepared to corned meat in the "olden days".  

I recall the cooking water needing to be changed during the cooking process due to excess saltiness.

I have also used a lemon if malt vinegar has vanished from the pantry.

Sineater's recipe is very similar to the one handed down through our family.

Am now remembering the term "pumped pork"  was that salting pork by injection?

We have adopted the celebration for celebration's sake including St Pat's Day. Halloween is beginning to intrude, too.

DEB