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Most of all you need to remember when cooking for crowds is that you might have just earned yourself a well-deserved night off afterwards. Cooking for crowds is time consuming and needs to be approached when well-intentioned (if that’s even possible) for best results. There’s something that is really very satisfying about knowing you have fed a bunch and fed them well.
In case you have only a couple of campers and are searching for some easy camp cooking, try out the easy and quick technique of tin may cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of heat may be small campfire, or if wood burning is illegal, a small buddy burner will work nicely, which can be found at sporting good stores or online. Place your meal in the tin could and simply heat the contents of your can over a fire. This technique works great for soups, beans and tuna fish.
A more time-consuming pub cooking technique which also produces delectable food is pit cooking. Pit cooking is good for items which could be wrapped in aluminum foil to be cooked. It is also a great camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating stones and coals which are concealed in the ground. As the rocks cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that’s approximately three times bigger than your cookware. Line the pit with rocks and construct a fire in the middle. When the flame has burned rapidly for approximately one hour, push the hot coals and stone into the center. Twist your wrapped meals or covered skillets on top of the stones and coals and place on top. After a number of hours, you’ll have some tasty camp food to enjoy.
We hope you got benefit from reading it, now let’s go back to slow cooked corned beef with creamy mash recipe. To make slow cooked corned beef with creamy mash you need 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Slow cooked corned beef with creamy mash:
- Prepare 1 large corned silverside.
- Provide 6 clove garlic
- Prepare 1 dozen peppercorns
- Provide 1 dash malt vinegar
- Prepare 2 tbsp brown sugar
- You need 2 tbsp golden syrup
- You need 1 pinch salt
- Use 1/4 tsp mixed herbs
- Get 8 large potatoes
- Take 2 tsp dried chives
- Take 2 tbsp sour cream
- Provide 1 tbsp butter
- Provide 1 pinch salt and pepper to season
Instructions to make Slow cooked corned beef with creamy mash:
- Rinse corned silverside under tap, place in slow cooker and fill with enough water to just cover meat
- Add peppercorns, salt, sliced garlic, dash of vinegar, golden syrup and brown sugar to the water.
- Turn slow cooker on high, leave for at least 8.
- Serve with salad or corn and mashed potatoes.
- *Mashed potatoes. Peel and boil potatoes
- Mash with sour cream, butter, chives and salt and pepper
Add carrots and potatoes to the slow cooker. Crispy Slow Cooker Corned Beef with perfectly juicy slices of beef and crispy crust this is the only corned beef recipe you'll ever use! We're getting all of our St. Patrick's Day recipe ready to go, and this year we're serving Roasted Cabbage Steaks (these are AMAZING as leftovers in my Cabbage Soup), Roasted Carrots, and Scalloped Potatoes and we're using leftovers in our Corned. To cook the brisket, place it into a slow cooker along with the water.
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