When you get it home...and read the cooking instructions on the label....Ignore them!...
Sure it doesn't hurt to follow them, but I can tell you that cooking it the way I do.....the way my Nan used to cook it....is far better and much more yummy.
If you talk to many of the older cooks in your family you will probably find that this is the ONLY way to cook a piece of Corned Beef.
Once you have a piece of Corned Silverside.....you will need to add the following:
about 1 teaspoon of whole cloves
2 tablespoons of brown vinegar
2 tablespoons of brown sugar
1 carrot cut into inch pieces
1 onion cut into 4...no need to peel it
I also added some tops off a celery that I had put in the fridge...and some bulky bits from a cauliflower....you don't need to source these though..it's just that I had them at the time..
Cover with water, place lid on crock-pot and cook on high in a crock-pot allowing 1 hour for every kilogram of meat.
|These veg are for flavour only...|
Cook your vegetables separately the way you like.
Now, after carving what you need for the evening meal...the secret is storing the leftovers in the cooking liquor overnight...(on the bench) allowing it to cool and soak in the liquor makes the leftover meat delicious sliced as cold meat.....I hope next time you cook a piece of Corned Beef, you will try cooking it this way...You won't regret it...Oh if you do...you have to come back and tell us ....I would love to hear all about.