Corned Beef
Country Women’s Cookbook (original)

Citrus Delicious
Taste.com

“This magical, marvellous food on our plate, this sustenance we absorb, has a story to tell, a journey.  It leaves a footprint.  It leaves a legacy………”  Joel Salatin

Hi everyone,

No truer words could be said than when applying them to the Country Women’s Association cookbook!  I have my grandmother’s original book and I treasure it.  So many wonderful meals came from this book to my grandmother’s table.  I wanted to share an old favourite with a little bit of an adaptation.  The MAV had been asking for sometime if we could have corned beef (silverside) so I thought I would delve into this lovely old book and give him his wish.

I found this lovely and basic way of cooking the beef but converted it to the slow cooker instead of the stove top and that is the recipe I have given you below.  The meat was beautifully tender and we even had some leftover for corned beef and pickle sandwiches the next day (gosh my dad use to love those).  I made a very simple white sauce but added tablespoon of grainy mustard and a dash of worsteshire sauce to jazz it up.  Mash with carrots and beans completed this simple, old fashioned favourite.  This main course received a very positive 10/10.

So a great night all round.  AND EVERYONE PUT THEIR PHONES IN A BOX – we had a fun time.

Corned Beef in the Slow Cooker

Adapted from the original Country Womens Assoc. Cookbook

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Ingredients Method

Ingredients

  

• 1.5 kg Silverside bottom round
• 1 brown onion roughly chopped
• 1 carrot roughly chopped
• 10 peppercorns
• 6 cloves
• 2 bay leaves
• 1/4 C brown sugar
• 1/2 C malt vinegar
• enough water to cover the meat

Method

 

1. Wash the silverside in cold water twice
2. Place onion, carrot, peppercorns, cloves, bay leaves and the brown sugar into the slow cooker
3. Add the silverside/bottom round on top of the onions and carrots
4. Add malt vinegar and fill with water until you completely cover the silverside. Cook on low for 8 hours.
5. Cook vegetables for serving separately. The vegetables cooked with the meat will have a taste of vinegar. I served this sliced on mash with a white sauce, carrots and beans

Citrus Delicious

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Ingredients Method

Ingredients

  

• 155 g caster sugar
• 40 g light dairy spread
• 1 tsp lemon rind finely grated
• 1 tsp orange ring finely grated
• 2 eggs separated
• 2 tbsp fresh lemon juice
• 2 tbsp fresh orange juice
• 250 ml low fat milk
• 75 g self-raising flour
• 1 egg white
• icing sugar for dusting

Method

 

1. Preheat the oven to 180°c. Use an electric beater to beat together sugar, dairy spread, lemon and orange rind and egg yolks in a bowl until creamy.
2. Add the combined juices and milk and combine. Sift over the flour and fold to combine. Use an electric beater to whisk the egg white in a clean, dry bowl until soft peaks form. Fold the egg white into the flour mixture.
3. Pour the citrus mixture into a 1.25L capacity ovenproof dish and place in a roasting pan. Pour in enough boiling water to come halfway up the side of the dish. Bake in oven for 35 minutes or until golden brown. Dust with icing sugar to serve.