Jason King
AmyHuangSlow Cooker Corned Beef in Lemonade
June 22nd 2009 08:41
OK this was a recipe the guy sitting next to me at the Transformers 2 premiere told me was his grandmas secret ingredient in slow cooker corned beef. At first I did not believe him but then he persuaded me it was all true and I said I would give it a shot. So thanks to Geoff and his granny. Geoff is a reviewer on www.cinefools.com - suss out his site when you get a chance.
It was actually a HUGE success - even my mum laughed when I suggested it to her but my guinea pig for the meal, Simon, loved it and asked for more. I slow cooked it on LOW for 8hrs but the meat was so tender it was falling apart but it maintained all its flavour - next time I do this I will probably do it and recommend it to you all for only 6hrs of cooking.
YOU WILL NEED:
* One corned beef - it was about 1kg from Coles and this cost me $10-
* One 2 litre bottle of lemonade - for other unique flavours you could cook it in ginger beer or I found a few Irish recipes yesterday that said to cook it in Guiness - YUM
* 1 medium sized onion cut in quarters
* 5 cloves
* 3 bay leaves
* 1/4 cup of malt vinegar
* I used also one tablespoon of brown sugar but with the lemonade it is not required
And for the side I used:
* 12 baby potatoes that I halved
* 1 carrot (large) that I cut into strips
* 1 broccoli cut onto florrets
YOU NEED TO:
* Place the corned beef in the cooker
* Place the onions quarters around it (don't worry when they fall apart during cooking)
* Place the cloves in the cooker
* Tip the malt vinegar into the mix
* Place the Bay Leaves into the cooker
* Finally and SLOWLY pour enough lemonade into the cooker to completely cover the corned beef - do not pour in in a hurry as it will fizz like crazy - this is bad
* Turn on LOW and let it do its thing for 6 or so hours
* After the 6hrs turn the cooker off and let it cool for an hour or so in the cooker and juices - it soaks up more flavour this way. Then if using a sauce, slice the meat and heat up again in the sauce.
Forty five minutes before serving I placed the veggies into a baking dish - poured some lemon myrte oil (although olive oil would be just as perfect) and mixed through by hand. I then sprinkled with cracked pepper, Himalyan Rock Salt (the best salt in the world) and my secret ingredient Piri Piri. As the meat is quite sweet the spiciness of the veggies works well with it. I left the choice up to Simon for white sauce or no white sauce and he opted for white sauce which we poured over the meat. It would work superbly without and I would have it with hot mustard as a condiment.
As I did today on wholegrain sandwiches with tomato and hot english mustard - divine!!!
There is not much difference between this and a normal corned beef - next time you try your own recipe replace the water with lemonade and less sugar and see what you think. It will definately be cooked again in my household.
Things I learnt re this - not to cook it for as long as my normal slow cooker meals, never pass up on a suggestion for food no matter how obscure and mums and grand mums know best!
Bon Apetit!
Corned Beef in Lemonade
It was actually a HUGE success - even my mum laughed when I suggested it to her but my guinea pig for the meal, Simon, loved it and asked for more. I slow cooked it on LOW for 8hrs but the meat was so tender it was falling apart but it maintained all its flavour - next time I do this I will probably do it and recommend it to you all for only 6hrs of cooking.
YOU WILL NEED:
* One corned beef - it was about 1kg from Coles and this cost me $10-
* One 2 litre bottle of lemonade - for other unique flavours you could cook it in ginger beer or I found a few Irish recipes yesterday that said to cook it in Guiness - YUM
* 1 medium sized onion cut in quarters
* 5 cloves
* 3 bay leaves
* 1/4 cup of malt vinegar
* I used also one tablespoon of brown sugar but with the lemonade it is not required
And for the side I used:
* 12 baby potatoes that I halved
* 1 broccoli cut onto florrets
Slow Cooker Corned Beef in Lemonade
YOU NEED TO:
* Place the corned beef in the cooker
* Place the onions quarters around it (don't worry when they fall apart during cooking)
* Place the cloves in the cooker
* Tip the malt vinegar into the mix
* Place the Bay Leaves into the cooker
* Finally and SLOWLY pour enough lemonade into the cooker to completely cover the corned beef - do not pour in in a hurry as it will fizz like crazy - this is bad
* Turn on LOW and let it do its thing for 6 or so hours
* After the 6hrs turn the cooker off and let it cool for an hour or so in the cooker and juices - it soaks up more flavour this way. Then if using a sauce, slice the meat and heat up again in the sauce.
Forty five minutes before serving I placed the veggies into a baking dish - poured some lemon myrte oil (although olive oil would be just as perfect) and mixed through by hand. I then sprinkled with cracked pepper, Himalyan Rock Salt (the best salt in the world) and my secret ingredient Piri Piri. As the meat is quite sweet the spiciness of the veggies works well with it. I left the choice up to Simon for white sauce or no white sauce and he opted for white sauce which we poured over the meat. It would work superbly without and I would have it with hot mustard as a condiment.
Corned Beef Dinner
As I did today on wholegrain sandwiches with tomato and hot english mustard - divine!!!
There is not much difference between this and a normal corned beef - next time you try your own recipe replace the water with lemonade and less sugar and see what you think. It will definately be cooked again in my household.
Things I learnt re this - not to cook it for as long as my normal slow cooker meals, never pass up on a suggestion for food no matter how obscure and mums and grand mums know best!
Bon Apetit!
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Helen - it worked out way better than I expected. I know the pics aren't the best presentation of it but I wasn't going for the Masterchef finish
Lara - thanks heaps. I liked the oddness of it. I might do this Sunday's slow cooker meal as the corned beef in guiness.