so to speak!
A couple of weeks ago I cooked a beef silverside in a large pot of
water.
In the water was cloves, bay leaves and the other normal seasonings. I
was careful to scoop off a lot of "gunge" during cooking. I ended up
pouring the left over water into a container and freezing.
Could this be useful for anything?
Maybe a stock? What would I add to it to use as a beef stock?
Howabout cooking cous cous with it?
Is it worth keeping/using or am I better off just throwing it?

Oh pshaw, on Fri 02 Nov 2007 06:03:48p, Jay meant to say...

> so to speak!
> A couple of weeks ago I cooked a beef silverside in a large pot of
> water.
> In the water was cloves, bay leaves and the other normal seasonings. I
> was careful to scoop off a lot of "gunge" during cooking. I ended up
> pouring the left over water into a container and freezing.
> Could this be useful for anything?
> Maybe a stock? What would I add to it to use as a beef stock?
> Howabout cooking cous cous with it?
> Is it worth keeping/using or am I better off just throwing it?
>
>

Taste and see if you like the flavor. If you do, you might also consider
reducing it to concentrate the flavors.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
__________________________________________________ ____________

Reality is nothing but a collective hunch.

"Jay" > wrote in message
oups.com...
> so to speak!
> A couple of weeks ago I cooked a beef silverside in a large pot of
> water.
> In the water was cloves, bay leaves and the other normal seasonings. I
> was careful to scoop off a lot of "gunge" during cooking. I ended up
> pouring the left over water into a container and freezing.
> Could this be useful for anything?
> Maybe a stock? What would I add to it to use as a beef stock?
> Howabout cooking cous cous with it?
> Is it worth keeping/using or am I better off just throwing it?
>
>
You can use it to make your own beef stock. Cloves are a bit assertive for
beef stock.
Strain it and taste it for saltiness. If it's not too salty reduce it down a
bit. Go to your local butcher and get a few
marrow bones or knuckle bones wth a bit of meat. Throw that into the broth
with a few chunks of onion after browning both in the oven to make a beef
stock. Making a beef stock is a fairly labour intensive project, so make
sure you want to do it, and make sure the leftover broth from the simmered
beef tastes good enough to proceed. I always go back to the Larousse
Gastronomique to make sure I'm doing it correctly.
http://www.amazon.com/exec/obidos/AS...activeda490-20
Good Luck

Kent

In article .com>,
Jay > wrote:

> so to speak!
> A couple of weeks ago I cooked a beef silverside in a large pot of
> water.
> In the water was cloves, bay leaves and the other normal seasonings. I
> was careful to scoop off a lot of "gunge" during cooking. I ended up
> pouring the left over water into a container and freezing.
> Could this be useful for anything?
> Maybe a stock? What would I add to it to use as a beef stock?
> Howabout cooking cous cous with it?
> Is it worth keeping/using or am I better off just throwing it?

You can put the broth in a pot with some chopped vegetables (i.e.,
carrots, celery, leeks) and some corn kernels, and pre-cooked navy
beans, maybe some chopped roast if you have any on hand. This will make
a good vegetable bean soup. Cover the pot and boil gently until the
vegetables are cooked. If you want it more substantial, add some pasta
during the final ten minutes of so of cooking.

Jay > wrote in news:1194051828.393359.185070
@v23g2000prn.googlegroups.com:

> so to speak!
> A couple of weeks ago I cooked a beef silverside in a large pot of
> water.
> In the water was cloves, bay leaves and the other normal seasonings. I
> was careful to scoop off a lot of "gunge" during cooking. I ended up
> pouring the left over water into a container and freezing.
> Could this be useful for anything?
> Maybe a stock? What would I add to it to use as a beef stock?
> Howabout cooking cous cous with it?
> Is it worth keeping/using or am I better off just throwing it?
>


Last time I made silverside, I used the stock as the liquid in a white
sauce.

Then I mixed the white sauce with mince, herbs, spices and I forget what
else, and used some of it to stuff-and-bake yellow chillies and the rest in
a sorta meatloaf.

It was very much a chuck-together-random-things kinda meal (well, several
meals), but it was surprisingly good

K

"Amarantha" > wrote
>
> Last time I made silverside

Please, will you tell me what siverside is? It sounds disgusting,
like some sort of fatal condition or fungus.

I will just stay here all curled up in a fetal position until you
explain.

Ugh.

ughughugh

Like silverfish?

In article >, "cybercat" >
wrote:

> "Amarantha" > wrote
> >
> > Last time I made silverside
>
> Please, will you tell me what siverside is? It sounds disgusting,
> like some sort of fatal condition or fungus.
>
> I will just stay here all curled up in a fetal position until you
> explain.
>
> Ugh.
>
> ughughugh
>
> Like silverfish?

Nah, it's just a cut of beef. Usually corned, and cooked by simmering.

Miche

--
Electricians do it in three phases

"Miche" > wrote:
>>
>> Like silverfish?
>
> Nah, it's just a cut of beef. Usually corned, and cooked by simmering.
>
Surely it has another name?

On Nov 5, 5:44 am, "cybercat" > wrote:
> "Miche" > wrote:
>
> >> Like silverfish?
>
> > Nah, it's just a cut of beef. Usually corned, and cooked by simmering.
>
> Surely it has another name?

Bottom round, It is the toughest and cheapest part of the round.
When I was a kid (~12-14), I used to buy bottom round steaks to eat
raw. They were tough, but could be had for <$1 sometimes. My parents
wouldn't let me eat raw or even rare beef. I was a weird kid.

--Bryan

"cybercat" > wrote in :

>
> "Amarantha" > wrote
>>
>> Last time I made silverside
>
> Please, will you tell me what siverside is? It sounds disgusting,
> like some sort of fatal condition or fungus.
>


Sometimes when you slice corned beef, you'll notice that the cut surface
shimmers with rainbow colours like an oilslick on water. I believe that's
where it gets the nickname "corned silverside".

K

On Nov 6, 12:44 am, "cybercat" > wrote:
> "Miche" > wrote:
>
> >> Like silverfish?
>
> > Nah, it's just a cut of beef. Usually corned, and cooked by simmering.
>
> Surely it has another name?

Delicious when cooked correctly and then served with mashed potatoes,
cabbage and mustard sauce.
Thanks for all the ideas, I may give the soup a try.