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  1. #76
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    After taking several photos with the brisket in the package I checked with the Goddess of the Kitchen and she said it would be ok if I trashed a cutting board just before her dinner prep.

    After ensuring a properly sized ziplock bag was in stock, I cut open the packaging...



    "I was a good student. I comprehend very well, OK, better than I think almost anybody," - President Trump comparing his legal knowledge to a Federal judge.

  2. #77
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    And after a brief sniff and taste, no, it's not corned, but it appears to be a perfect vessel for whatever brisket related mayhem you want.

    The beef smelled wonderful, it's going to be good.

  3. #78
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    Return it as not labeled correctly.

    May even get a free.

  4. #79
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    Quote Originally Posted by CSFFan
    And after a brief sniff and taste, no, it's not corned
    it is, i can see the salt on it, to be called corned beef it just has to be preserved in rock salt.

    The corn is from an old English word meaning large grain as in rock salt

  5. #80
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    Quote Originally Posted by CSFFan
    it's not corned,
    Yes it is. Trust me.
    Now go cook the bugger.

  6. #81
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    triple slap.

  7. #82
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    That fooker I brought back from oz was Vas very disapointing, followed the recipe on the packaging and observed cooking times etc but the koont still came out bland, my white sauce was the highlight ( don't go getting any funny ideas dickie) me veggies were good but the silverside looked gray . Nothing like headworxs

    post of how they should work. I boiled / simmered this one. I've got one more in the freezer, might try roasting that rascal this time.

  8. #83
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    Quote Originally Posted by beerlaodrinker
    were good but the silverside looked gray
    I read one recipe where beetroot was added to enhance both the flavor and color of the meat.

    Instead of using the recipe on the package, I'm going to go with an 60/40 mix of water to vinegar, with the salt volume being equal to half of the water. I'm going to add the garlic, plus cardamon, mustard seeds, peppercorns, coriander seeds, bay leaf and dill seeds to the mixture and boil it up.

    Then I'm let the mixture cool, and place the meat and pickling juice in a ziplock and let it hang out in the fridge for a week or two...

  9. #84
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    Quote Originally Posted by beerlaodrinker View Post
    That fooker I brought back from oz was Vas very disapointing, followed the recipe on the packaging and observed cooking times etc but the koont still came out bland, my white sauce was the highlight ( don't go getting any funny ideas dickie) me veggies were good but the silverside looked gray . Nothing like headworxs

    post of how they should work. I boiled / simmered this one. I've got one more in the freezer, might try roasting that rascal this time.
    I can't even begin to imagine where things went wrong mate . Did your raw product look like this?:


    ^That's the raw piece of meat used in the photos I posted in this thread. The recipe on the package suggests bay leaf and pepper corns etc, but I never add anything and just simmer for the time per kg that's recommended. Never had a problem and have done dozens of them, they come out just like in my pics every single time.

    As for your idea of roasting a joint that's made to be simmered, what could possibly go wrong?

  10. #85
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    Head is bang on the money but he's buying corned.

  11. #86
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    Quote Originally Posted by CSFFan View Post
    I read one recipe where beetroot was added to enhance both the flavor and color of the meat.

    Instead of using the recipe on the package, I'm going to go with an 60/40 mix of water to vinegar, with the salt volume being equal to half of the water. I'm going to add the garlic, plus cardamon, mustard seeds, peppercorns, coriander seeds, bay leaf and dill seeds to the mixture and boil it up.

    Then I'm let the mixture cool, and place the meat and pickling juice in a ziplock and let it hang out in the fridge for a week or two...

    Why are you pickling the corned beef ?

  12. #87
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    Quote Originally Posted by Headworx View Post
    Quote Originally Posted by beerlaodrinker View Post
    That fooker I brought back from oz was Vas very disapointing, followed the recipe on the packaging and observed cooking times etc but the koont still came out bland, my white sauce was the highlight ( don't go getting any funny ideas dickie) me veggies were good but the silverside looked gray . Nothing like headworxs

    post of how they should work. I boiled / simmered this one. I've got one more in the freezer, might try roasting that rascal this time.
    I can't even begin to imagine where things went wrong mate . Did your raw product look like this?:


    ^That's the raw piece of meat used in the photos I posted in this thread. The recipe on the package suggests bay leaf and pepper corns etc, but I never add anything and just simmer for the time per kg that's recommended. Never had a problem and have done dozens of them, they come out just like in my pics every single time.

    As for your idea of roasting a joint that's made to be simmered, what could possibly go wrong?

    Agree with HW. Corned beef is probably my favourite. It's easy to cook, no fat (I don't like fat) and, after a main meal with roasties and cauliflower cheese with extra sauce there's always enough left over for delicious sandwiches the next day. Lovely stuff.
    I would disagree with HW on the ingredients, however. I always add cloves, vinegar, a good size onion and of course the brown sugar, Bay leaves and garlic don't go amiss.

    I shall grab 2 or 3 when I'm back in Darwin in June. Drooling at the thought.

  13. #88
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    Cover with water ad cloves 2 table spoons golden syrup 2 table spoons malt vinegar large brown onion long slow cook or simmer for 20-30 mins per lb.Use some of the cooking water when you make the musted sauce..that is just your white sauce with a teaspoon of musted powder added ...thats it done

  14. #89
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    Quote Originally Posted by Fondles
    Why are you pickling the corned beef ?
    [at] [at]
    I'm going with the recommended cooking directions.....

  15. #90
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    Quote Originally Posted by Headworx View Post
    Quote Originally Posted by beerlaodrinker View Post
    That fooker I brought back from oz was Vas very disapointing, followed the recipe on the packaging and observed cooking times etc but the koont still came out bland, my white sauce was the highlight ( don't go getting any funny ideas dickie) me veggies were good but the silverside looked gray . Nothing like headworxs

    post of how they should work. I boiled / simmered this one. I've got one more in the freezer, might try roasting that rascal this time.
    I can't even begin to imagine where things went wrong mate . Did your raw product look like this?:


    ^That's the raw piece of meat used in the photos I posted in this thread. The recipe on the package suggests bay leaf and pepper corns etc, but I never add anything and just simmer for the time per kg that's recommended. Never had a problem and have done dozens of them, they come out just like in my pics every single time.

    As for your idea of roasting a joint that's made to be simmered, what could possibly go wrong?
    It looked exactly like that. Mine was just under a kilo. Added Bay leaves brown sugar. Vinegar as per instructions. It sure soaked up some liquid but was tough and bugger all flavour. Hope the next one turns out ok. I sure got royally hosed with airasia excess baggage. Could a used those couple of kilos for something else.

  16. #91
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    Quote Originally Posted by beerlaodrinker
    It sure soaked up some liquid but was tough and bugger all flavour.
    That's why I'm going to let mine hang out in the liquid in a ziplock for a few days...

  17. #92
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    Oh yeah I threw an onion in to. Guess I'm just culinary challenged.

  18. #93
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    I once simmered a silverside that I got in nongkhai in beerlao dark. Came out great. Anyway I've been googling recipes on what to do with the other one. . There's a pommy coont called Jamie something or other who seems to be a dab hand in the kitchen

  19. #94
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    Quote Originally Posted by CSFFan View Post
    Quote Originally Posted by beerlaodrinker
    It sure soaked up some liquid but was tough and bugger all flavour.
    That's why I'm going to let mine hang out in the liquid in a ziplock for a few days...
    That makes sense. I couldnt wait. I wanted that rascal bad.

  20. #95
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    Quote Originally Posted by beerlaodrinker
    That makes sense. I couldnt wait. I wanted that rascal bad.
    I've gotta wait...I couldn't find decent Swiss cheese today and I'm not going to make a sandwich from it until I get good Swiss.

    What I've got to do is look up a good cheese sauce recipe for a dinner portion.

  21. #96
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    I cheated. Just used a packet white sauce. Threw in a bit of dijon mustard that had been idle in the fridge for a while and a small sprinkle of dried parlmasan cheese that was also lurking in the too yen.

  22. #97
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    it sure looked good prior to me fucking it up




    Price was ok to
    Last edited by beerlaodrinker; 23-04-2017 at 06:48 PM.

  23. #98
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    Just finished putting mine on the stove.....I'll let it come to a boil then simmer for an hour or so.

  24. #99
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    Simmered mine for about 2 hours that might of been where I fucked it up?

  25. #100
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    ^Pretty sure from memory the standard instructions are:
    Place meat in cold water, bring to the boil, reduce heat, and simmer for 1hr per kg.

    So yeah, 2 hrs of simmering for a 1kg piece would probably make it as tough as boots. Are there instructions on the pack of the 2nd piece you have?.

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