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Corned beef

Started by: basil brush (16183)

Minced beef or lean steak in your hot pot, crust or no crust, with beetroot or red cabbage?

Started: 30th Dec 2020 at 14:19

Posted by: First Mate (218)

Lamb for us Basil , with both beetroot and red cabbage. Our New year supper.

Replied: 30th Dec 2020 at 14:25

Posted by: basil brush (16183)

What about onions and carrots, anybody have them in it ?

Replied: 30th Dec 2020 at 14:33

Posted by: PeterP (8311)

Diced beef and diced potatoes plus onion in an oxo gravy. Seperate crust and red cabbage

Replied: 30th Dec 2020 at 14:42

Posted by: Tommy Two Stroke (6595)

I will go with PeterP's recipe, with plenty of carrots and a vegetable stock cube, crust and red cabbage

Replied: 30th Dec 2020 at 14:53

Posted by: basil brush (16183)

Once had some years ago that was made with chicken

Replied: 30th Dec 2020 at 14:54

Posted by: Tommy Two Stroke (6595)

Chicken Hot Pot ?

Replied: 30th Dec 2020 at 15:01

Posted by: TerryW (6276)

You can get corned beef legs if you sit in front of the fire too long, you get red markings along your legs, females mostly but some doffy arsed men also.

Replied: 30th Dec 2020 at 15:09

Posted by: basil brush (16183)

No carrots Peter?

Replied: 30th Dec 2020 at 15:10

Posted by: Tommy Two Stroke (6595)

I think it is the carrot which gives it the flavour, and with plenty of pepper, and I add some toasted paprika as well

Replied: 30th Dec 2020 at 15:17

Posted by: basil brush (16183)

Agree with white pepper but paprika not my kind of thing

Replied: 30th Dec 2020 at 15:25

Posted by: Tommy Two Stroke (6595)

I don't add much paprika, just a smidgen, it just gives the flavour a little punch

Replied: 30th Dec 2020 at 15:34

Posted by: TerryW (6276)

Just make some pey soup or a pon 'o lobbies and have done forget all that crap above. Some will be crying cos the chippy is shut.

Replied: 30th Dec 2020 at 15:42

Posted by: Tommy Two Stroke (6595)

TerryW

Funny you mention Pea Soop, that is also a dish in which I add a lot of carrots

Replied: 30th Dec 2020 at 15:55

Posted by: tomplum (7130) 

Tommy 2 stoke, are yoo half man half wappit

Replied: 30th Dec 2020 at 15:58

Posted by: Tommy Two Stroke (6595)

Yes, I doo like me carrots

Replied: 30th Dec 2020 at 16:02

Posted by: basil brush (16183)

Me to tts, and a few chunks of potatoes

Replied: 30th Dec 2020 at 16:18

Posted by: First Mate (218)

I used to like a good pan of corned beef hash with some black pudding thrown in. Haven't had it for some time. May be now is the time to try it again.

Replied: 30th Dec 2020 at 16:51

Posted by: PeterP (8311)

BB I am not a carrot person

Replied: 30th Dec 2020 at 17:18

Posted by: Tommy Two Stroke (6595)

My Pea Soup recipe

Dried Peas
Gammon Ham (ham shank or equivalent)
A Nunnion
Carrots
A Potato
Two Cloves of Garlic
Chicken Stock Cube

Method

Steep the peas in preferably cold water overnight, and in a separate container dissolve the tablets of Sodium Carbonate, which come with the peas in a cup of boiling water and allow to cool until tepid, before mixing with the 'cold' steeping water, if you do not have the Sodium Carbonate tablets, because you have bought a big sack size bag of dried peas, then purchase a box or tub of Washing Soda, which is Sodium Carbonate, and add about a quarter of a teaspoon of the Washing Soda to the steeping water and stir in, and because they are in crystalline form, you don't have to dissolve in boiling water.

Leave the peas steeping for at least 12 hours and maybe even longer.

Prepare the Gamon Ham, and if yoo have bought a ham shank, then cut the ham off the shank, I don't bother with a ham shank, I will either buy a couple of Gammon Slices and dice them, or a Gammon Joint, and slice and dice that, using part of the joint for the soup, and the other ham for something else.

If you don't want a lot of salt in the dish, then it is up to you but I steep the slices of Gammon in cold water, in order to dissolve some of the salt out of the gammon, this subject to taste, and the amount of ham you are using.

Finely chop the onion, as fine as you can without chopping your fingers off, and crush the garlic completely.

Dice and add the potato

Carrots,,, the amount, and whether to add them to the dish at all, is down to taste.

So wash the peas thoroughly, so that all the steeping water is drained off them, otherwise that will affect the taste of the dish, and place the peas in a big pon and add enough cold water to cover the peas to a depth of at least one inch, and then add the chopped onion, garlic and carrots, and mix together thoroughly, and then add the diced Gammon and I chuck in the stock cube at this point and let it dissolve in the pan with the ingredients.

Seasoning is very important, and when too add it, I add ground black pepper before cooking, and after cooking I will add finely ground pepper and other seasoning to taste, you can add other ingredients to the soup, you can experiment until you get it just right.

Bring the pan to the boil, and simmer until the peas 'fall' and leave to cool, and depending on your preferences stir the mixture, until the level of mushyness is to your own satisfaction.

Pea Soup is best made by yoo yourself 'tweaking' the recipe to your own unique formula, and cook it to the consistency which you like, varying the cooking time and amount of stirring etc

And lastly, serve with chunks of bread or whatever you like and 'enjoy'

Replied: 30th Dec 2020 at 17:40

Posted by: tuddy (1134)

But what about the important bit, is it Red Cabbage or Beetroot?

Replied: 30th Dec 2020 at 22:08

Posted by: Tommy Two Stroke (6595)

Red Cabbage, with a meat and prater pie, and if making a big pie, just put a crust on it, and I make the crust with suet pastry

Replied: 30th Dec 2020 at 22:30

Posted by: basil brush (16183)

Never put black pudding in it, fm.

Replied: 31st Dec 2020 at 10:37

Posted by: Billinge Biker (584)

None of that bafoonery here... I will have my Wallgate Gateux about 11pm betwixt a Cider or three.
Meat and Prater pie betwixt a ham salad barm.... Can't beat it.

Replied: 31st Dec 2020 at 10:55

Posted by: basil brush (16183)

Ham salad and pie barm

Replied: 31st Dec 2020 at 10:56

Posted by: mollie m (6375) 

I made a gradely pon o' corned beef hash with carruts, unyuns and praters. Mixed a beef Oxo in with it, and black pepper. Most tasteyful.

Replied: 1st Jan 2021 at 06:16

Posted by: tonker (23077) 

To put herbs and other flavours in a traditional dish is a sin. A 'sin' I tell you! Everything in it's place.
Hot Pot is a basic meal and should taste as such. It's not a curry dish, or an Italian. I can't stand something not tasting like it's meant to be. I had some custard the other day, I could taste almond flavour in it!
Mint flavoured chocolate? Mint flavoured toffee?
If you want mint, buy mint. Not chocolate!
Baaaah, Humbug! ("mint or chocolate flavoured, Sir"?)

Replied: 1st Jan 2021 at 12:35

Posted by: nanajacqui (3582) 

Tonker a neighbour bought me some After Eights & they were Gin & Tonic flavour,I had six last night but they just tasted like normal ones

Replied: 1st Jan 2021 at 12:59

Posted by: tonker (23077) 

Mint flavoured Gin & Tonic?

P.S. - "Go Easy on the Lemming there, Harry"!

Replied: 1st Jan 2021 at 13:06
Last edited by tonker: 1st Jan 2021 at 13:07:58

Posted by: Tommy Two Stroke (6595)

I don't see oxo and corned beef mixing, it's sounds vile actually, seasoning is very important, and to personal taste, in a corned beef hash, I would let the carrot, corned beef, and onion provide the flavouring, with just a touch of pepper to just to add warm edge to it

Replied: 1st Jan 2021 at 13:59

Posted by: basil brush (16183)

Would it not discolour the potatoes

Replied: 2nd Jan 2021 at 11:09

Posted by: AngelWood (473)

It would seem corned beef is in short supply at the moment. It's probably filling cupboards all over town.

Replied: 2nd Jan 2021 at 11:40

Posted by: Tommy Two Stroke (6595)

Basil said:

"Would it not discolour the potatoes"

If you mean the oxo then I would say yes, because oxo is black and strong.

Replied: 2nd Jan 2021 at 12:10

 

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