I just drown the barstad in golden syrup, good dusting of salt an about half way up the meat with water. goodbye arteries :sick:
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I just drown the barstad in golden syrup, good dusting of salt an about half way up the meat with water. goodbye arteries :sick:
With corned beef I bring to the boil and then drain that and replace with new water, reduces the salt. Do the same with rubbard to reduce the bitterness but normally I'm an eater not a cooker
might be a stupid question but what happens to corned beef before it gets to me? is it like soaked in a brine or something?
Oh yeah super injectors ka chunk ka chunk on a conveyor, same as ham. Old days a needle injector like a drenching gun
this thread is making me feel a bit feminine after baking beer bread and chocklate banana bread last night, lucky I had a rolled venison roast in the crock pot beside it, serious deductions in man points
Don't know if pizza is a man food but this is my manly way of eating it
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Pretty small if you can hold it in one hand tho Toby. Bit like the big mac that isn't. Im sure they get smaller every time i get one.
On a side note apparently obesity is overtaking smoking in cost to the country.
Ban drive threws and put fast food outlets up at least 2 storys with no lift.
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im with bigfoot on this.in to the slowcooker with the corned beef and a decent slug of golden syrup ,warter season and bugger off ,let it do its thing.
anothe good oldtimer is to do it in thee pressure cooker -she...it it comes out tender.
Anyhow ya cant beat a cold corned beef sandwich as brainfood.