Jan Bilton's super simmered meats
Add a little variety and flavour to family meals with pickled or corned meats. The traditional method of cooking these treats is commonly known as boiling. However, the term is a misnomer. Boiling is spoiling — simmering or poaching is best as this prevents the meat from toughening.
Generally, corned meats are placed in a saucepan of cold water to cover and slowly brought to a simmer. Placing the meat directly into boiling water causes the meat to shrink. Seasonings such as sugar, spices, herbs plus flavoursome vegetables — for example, fennel, onion and parsnip — can be added.
Root veggies to serve with the meat can be added about 30 minutes prior to serving.
If the cooking water isn’t too salty, then it may be kept for use in soups or casseroles. If preferred, corned meats can be soaked in cold water for a few hours to remove some of the salt.
Cooked corned meats are delicious in salads, they can be diced and added to muffins or scones and of course, they are a favourite in Friday night hash. Sauté a diced onion in oil, add leftover mashed potatoes, diced beetroot and diced corned beef. Fry it up and serve with generous amounts of tomato and or mustard.
Meats that are not corned can also be ‘simmered’.
This treat is based on the Korean dish, Bossam. It may also be cooked in a slow cooker for 6 hours. Use 3 cups of water only. The recipe following uses fresh pork but pickled pork is also delicious. I used Living Goodness Heart Beet Kraut. Their Sum Yum Kimchi would also be an excellent accompaniment. Get the recipe
This is the ideal way of cooking meat and veg in one pot. Get the recipe