I’ve found myself pulling my Slow Cooker out of the cupboard quite regularly this winter and this dish is one of our favourites. Corned Beef cooked in the Slow Cooker turns out so moist and delicious, and will fill the house with lovely aromas while you’re out. You can serve this with any vegetable sides you choose, we often do a selection of roast veggies and cauliflower baked with cheese sauce.
- 1 piece of corned beef (the size doesn’t matter as long as it will fit into your Slow Cooker)
- 2 sticks of celery, roughly chopped
- 1 large carrot, roughly chopped
- 1 brown onion, roughly chopped
- 8 fresh thyme sprigs
- 10 whole black peppercorns
- 3 fresh bay leaves (use dried if you don’t have fresh)
- 1/4 cup water
- black pepper and pink salt to season
- Rinse your piece of corned beef under cold water then pat dry with paper towel
- Pour water into the bottom of the Slow Cooker
- Place a small, flat saucer or dish upside down in the bottom of the Slow Cooker
- Place the corned beef on the saucer or dish, fat side up, so the meat isn’t sitting on the bottom of the Slow Cooker
- Season the top of the corned beef (fat layer) with pepper and salt
- Place roughly chopped vegetables (celery, carrot & onion) in bottom of Slow Cooker around corned beef
- Place bay leaves and 4 of the thyme sprigs on top of the corned beef
- Sprinkle the other thyme sprigs & whole black peppercorns amongst the vegetables
- Set Slow Cooker appropriately (I usually use ‘auto’ on mine) and leave to cook for at least 8 hours
- Slice and enjoy, then use your leftovers for delicious sandwiches the next day
If you haven’t made your own butter in the thermomix yet, you should definitely give it a try. After making my first batch a few months ago I just couldn’t go back to store-bought butter and have made mine from scratch ever since. Homemade butter tastes better and has a nicer texture, I know exactly what’s in it and it saves me money. Plus it literally takes less than 5 minutes to go from taking the carton of cream out of the fridge to popping your homemade butter into a container.
You need to buy pure cream with at least 35% fat to make butter. Don’t buy thickened cream as it has additives to thicken it. 600ml of cream will make approximately 265g of butter plus 180-200ml buttermilk.
The instructions for making butter are in the front of the EDC. Here’s how I like to make it:
- Place butterfly in TMX
- Pour in cream
- Beat on Sp 4 (1 min 30 sec – 3 min) until cream turns into butter – you will hear the change from liquid cream to thickened cream to a loud clunky sound as the lump of butter is being whipped around
- Take lid off TMX, remove butterfly and place basket inside TMX over butter
- Strain off buttermilk – save this for other baking, it makes great scones and bread (simply replace water in bread recipes with buttermilk)
- Add 500ml cold water (from the fridge) to the butter in TMX
- Beat 10 sec, Sp 4
- Use basket to strain off rinsing water into the sink
- Add 1/2 tsp pink salt and beat 5 sec, Sp 4
- Pour any remaining liquid down the drain (it tends to be salty) and lift out butter with your hands
- Squeeze out as much moisture as possible by hand or use a clean chux, muslin cloth or good quality paper towel (wrap around the butter and gently squeeze)
- Will keep for 1 week in an air tight container or freeze for future use
If you’re replacing the water in your bread recipe with buttermilk, note the following:
- Water and buttermilk weigh 1:1 so 350ml of water or buttermilk is 350g when weighed in the TMX.
- If your buttermilk is cold from the fridge, simply pour into TMX first and warm for 4min, 37C, Sp 2. Then pour out into a jug ready to use for your dough.