Corned beef congee

Hamper corned beef
Hamper corned beef
Corned beef congee
Corned beef congee
Corned beef congee
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank” rel=”nofollow”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
A simple pressure cooker congee
Ingredients
  • [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2016/04/2016-04-09_16.41.23_001_GARY_LUM-1200×800.jpg” width=”980″ height=”653″ class=” size-large” title=”Hamper corned beef” alt=”Hamper corned beef”]Hamper corned beef[/cap]
  • [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”http://yummylummy.com/wp-content/uploads/2016/04/2016-04-09_16.03.49_001_GARY_LUM-1200×801.jpg” width=”980″ height=”654″ class=” size-large” title=”Arborio rice with red and white quinoa” alt=”Arborio rice with red and white quinoa”]Arborio rice with red and white quinoa[/cap]
  • Red quinoa ⅛ cup
  • White quinoa ⅛ cup
  • Beef stock 1 litre
  • White wine 1 cup
  • Water 1.5 litres
  • Butter 100 g
  • Chives chopped
  • Bundaberg Ginger marmalade
Instructions
  1. Place the rice and liquid into the pressure cooker.
  2. Start the pressure cooker and time for 60 minutes.
  3. Once cooking time is complete open the valve to release all the steam before opening the lid.
  4. The congee should be creamy and smooth. If there is too much liquid or if the rice has not broken down enough simmer until the correct consistency is reached.
  5. If it is too dry add a little stock or water until the correct consistency is achieved.
  6. Add the butter and season with salt and white pepper.
  7. Serve with garnishes.
  8. Plate up.
  9. Shoot a photograph.
  10. Eat the congee.
  11. Wash the dishes.
  12. Write the recipe.
  13. Blog (verb).

Hamper corned beef

Arborio rice with red and white quinoa
Arborio rice with red and white quinoa
Breville Pressure Cooker
Breville Pressure Cooker

So how did my corned beef congee taste?

It tasted great. I have a couple of containers left for leftovers during the week. The containers are now in my freezer solidifying.

 

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10 Responses

  1. Looks delicious, Gary. It looks like it came out just right, and a little bit saucy too 😀 Enjoy the leftovers in the coming week. It’s been a while since I had corned beef. But first, I have to get through this can of Spam I have in the cupboard…I’ll admit that I bought it because recently I saw your hot and spicy Spam photos 😀

    1. This is really a tinned meat weekend Mabel. The congee was delicious. You could have a spam and corned beef version 😃

    2. Spam and corned beef sound like a great combination. Will keep that in mind 🙂 I ended up cooking spam mixed with brocolli and chicken pasta for my dinner on Sunday. Cooked a bit too much but it will last the whole week 😀

  2. Spam … I got nostalgic a few years ago and bought a can.

    Never again cause BOY! it was salty, though the few things I made with it (Spam musubi and Spam loco moco) weren’t bad, I tossed half the can. I’m sure I could have done more interesting things with it but I kind of forgot the slices in the freezer and then had a clear-out.

    http://a-boleyn.livejournal.com/tag/spam

    1. Excellent, thanks for the link. When I holidayed in Oahu last year I enjoyed spam musabi and many other taste treats 😃

    1. Thanks Lorraine. Congee and jook sound so much better than rice gruel! I like to mix it up a bit. At some stage this winter I’ll do an old fashioned one like my Mum’s.

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