Earl LeonardKnock One Up
August 4th 2008 23:23
Does anyone else make soup out of the water they cooked their silverside in? That’s pretty standard right? Or is it just me (and my mum)?
I mean, you’ve boiled your meat (with hunks of onion, tablespoon of raw sugar, couple of bay leaves, maybe a clove or two and half a cup of malt vinegar) and eaten a meal of that with some good old fashioned mash potatoes, steamed cabbage and beans. You’ve plenty of corned beef left over for sandwiches as well. But why throw out the flavor with the beef water?
So, first I’ll throw a cup or whatever of mixed lentils and/or beans into the pot to soak, and leave it in the fridge over night (it’s already cooled). The next day it’ll only take some chopped veggies, a can or two of crushed tomatoes, garlic, a few chunks off your leftover corned beef and whatever herbs and spices you feel like (oregano & paprika are my must haves) to cook it into a hearty soup.
Nothing beats a nice rich soup these winter months. (But if you want to skim the beef fat off the water before souping-it-up that’s your call).
It’ll last a few days too. Heck, I ripped one of these up the other day when I knew my wife’s family was coming round and it fed the lot of us. I still had some left over to take to work the next day (it tasted even better on the re-heat!)
So knock one out. There’s heaps of room to experiment. You could use different meats even.
Go nuts.
(NB I wouldn’t recommend using nuts).
Earl.
PS Come to think of it, you could use a blend of vinegars depending upon what’s at home for the initial cooking. Mainly use malt ’cause that’s what cooks the best, but a splash of red wine vinegar or apple cider, maybe even balsamic, will give a different kick to your silverside. The flavor you come up with could be quite appropriate, depending on what else you’re planning to serve for the meal.
I mean, you’ve boiled your meat (with hunks of onion, tablespoon of raw sugar, couple of bay leaves, maybe a clove or two and half a cup of malt vinegar) and eaten a meal of that with some good old fashioned mash potatoes, steamed cabbage and beans. You’ve plenty of corned beef left over for sandwiches as well. But why throw out the flavor with the beef water?
So, first I’ll throw a cup or whatever of mixed lentils and/or beans into the pot to soak, and leave it in the fridge over night (it’s already cooled). The next day it’ll only take some chopped veggies, a can or two of crushed tomatoes, garlic, a few chunks off your leftover corned beef and whatever herbs and spices you feel like (oregano & paprika are my must haves) to cook it into a hearty soup.
Nothing beats a nice rich soup these winter months. (But if you want to skim the beef fat off the water before souping-it-up that’s your call).
It’ll last a few days too. Heck, I ripped one of these up the other day when I knew my wife’s family was coming round and it fed the lot of us. I still had some left over to take to work the next day (it tasted even better on the re-heat!)
So knock one out. There’s heaps of room to experiment. You could use different meats even.
Go nuts.
(NB I wouldn’t recommend using nuts).
Earl.
PS Come to think of it, you could use a blend of vinegars depending upon what’s at home for the initial cooking. Mainly use malt ’cause that’s what cooks the best, but a splash of red wine vinegar or apple cider, maybe even balsamic, will give a different kick to your silverside. The flavor you come up with could be quite appropriate, depending on what else you’re planning to serve for the meal.
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