Corned silverside slow cooker

 


Corned silverside slow cooker

1.5kg piece uncooked corned silverside, fat removed, rinsed

1 stalk fresh flat-leaf parsley

3 bay leaves

3 cloves garlic, sliced

2 medium brown onions, coarsely chopped

2 stalks celery, coarsely chopped, leaves included

250g peeled butternut pumpkin, cut into 4cm pieces

500g sweet potato, cut into 4cm pieces

3 medium potatoes, halved

3 medium carrots, cut into 4cm pieces

1 cup (250ml) malt vinegar

3 cups (750ml) water

12 whole peppercorns

500g steamed green beans, to serve

Fresh thyme, to garnish

Mustard sauce

20g Coles Butter Pat Salted

1 tsp finely chopped fresh thyme leaves

2 tbsp wholegrain mustard

300ml Coles Thickened Cream

Step 1

Place silverside into the bowl of a 5 litre slow-cooker. Add herbs, garlic, onion, celery, pumpkin, potatoes, carrot, vinegar, water and peppercorns.

Step 2

Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until silverside is tender.

Step 3

Remove silverside from cooking liquid and transfer to chopping board. Reserve 1/4 cup (60ml) cooking liquid from slow-cooker for mustard sauce. Cover meat with foil. Stand 10 minutes before slicing thinly. Serve with steamed beans and mustard sauce.

Step 4

To make mustard sauce, heat medium frying pan over medium-high heat. Add butter, then cooking liquid, thyme and mustard. Add cream. Bring to the boil and simmer for 5 minutes or until sauce thickens slightly.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more