Clove Orange Silversidecorned Beef Slow Cookercrock Pot Food

CLOVE & ORANGE SILVERSIDE/CORNED BEEF (SLOW COOKER/CROCK POT

Clove & Orange Silverside/Corned Beef (Slow Cooker/Crock Pot image

This is one of my Mum's delicacies. Dad actually taught her how to make it, but now she has taken over and handed it down :) Really has restaurant quality, exotic flavours! I hope you enjoy as much as we do :)

Provided by Delicious Bits

Categories Roast Beef

Time 3h2m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (1 1/2-2 kg) corned beef (Silverside)
1 tablespoon balsamic vinegar
2 tablespoons golden syrup (or brown sugar)
1 small orange, quartered (or 1/2 large orange)
6 whole cloves
2 liters water (more if necessary)

Steps:

Place all ingredients into a slow cooker or crock pot. Make sure the meat is covered with water (top up if necessary). Cook on low for 8-10 hours or high for 5-6 hours.
Or for non crock pot:.
First, cover the meat in water (only) and boil for an hour to reduce the salt. Tip the water out then add fresh water and the rest of the ingredients to finish cooking. Bring back to the boil, then reduce heat and simmer for 2-3 hours or until meat is tender.
Serve with steamed carrots, broccoli, cauliflower, cabbage etc. with white sauce.

CORNED BEEF FOR SANDWICHES IN A SLOW COOKER

Corned Beef for Sandwiches in a Slow Cooker image

I cooked up this slow cooker corned beef specifically to make corned beef hash, but the leftovers were great sliced thin in a sandwich.

Provided by Cynthia Cliffen

Time 6h15m

Yield 10

Number Of Ingredients 8

Ingredients

1 (4 pound) corned beef brisket, seasoning packet discarded
1 tablespoon whole black peppercorns
4 whole cloves
¼ teaspoon cayenne pepper
1 pinch ground cinnamon
1 (15 ounce) can dark Irish stout beer (such as Guinness®)
2 medium heads garlic, cloves separated
4 leaf (blank)s bay leaves

Steps:

Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 6.5 g, Cholesterol 79.6 mg, Fat 15.5 g, Fiber 0.6 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 924.9 mg, Sugar 0.1 g

SLOW COOKER/CROCK POT THAI RED CURRY CHICKEN

Slow Cooker/Crock Pot Thai Red Curry Chicken image

Got a slow cooker? Then try this delicious chicken curry. If you don't have a slow cooker, never fear, just cook it for a long time over a gentle heat. Note: Curry pastes vary in heat rating - adjust the amounts to suit your requirements

Provided by Sonya01

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons vegetable oil
1 kg chicken thigh fillet, trimmed, cut in half crossways
114 g Thai red curry paste (see note)
1 cup continental real chicken stock
150 g fresh shiitake mushrooms, stems trimmed, halved
230 g sliced bamboo shoots, drained
1 tablespoon fish sauce
1 tablespoon brown sugar
140 ml coconut milk
1/3 cup basil leaves
steamed jasmine rice, to serve

Steps:

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in batches, for 1 to 2 minutes each side or until golden. Transfer to slow cooker.
Reduce frying pan heat to low. Add remaining oil to pan. Add curry paste and cook, stirring, for 1 to 2 minutes or until aromatic. Add stock and stir until curry paste has dissolved. Add mushroom and bamboo shoots. Pour mixture over chicken and stir to combine.
Cover and cook on HIGH for 3 1/2 hours. Combine fish sauce, sugar and coconut milk in a jug. Stir into curry. Cover and cook on HIGH for a further 30 minutes.
Stir in basil. Spoon curry over rice. Serve.

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