Corned beef congee
Recipe Type: Dinner
Cuisine: Australian
Author:
Prep time:
Cook time:
Total time:
Serves: 1
A simple pressure cooker congee
Ingredients
- [cap id=”attachment_16100″ align=”aligncenter” width=”980″][img src=”https://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=”https://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
- Place the rice and liquid into the pressure cooker.
- Start the pressure cooker and time for 60 minutes.
- Once cooking time is complete open the valve to release all the steam before opening the lid.
- 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.
- If it is too dry add a little stock or water until the correct consistency is achieved.
- Add the butter and season with salt and white pepper.
- Serve with garnishes.
- Plate up.
- Shoot a photograph.
- Eat the congee.
- Wash the dishes.
- Write the recipe.
- Blog (verb).
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.
I’m a big fan of congee although I haven’t tasted one quite like yours before. Having said that, it sounds delicious! 😀
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.
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
Excellent, thanks for the link. When I holidayed in Oahu last year I enjoyed spam musabi and many other taste treats 😃
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 😀
This is really a tinned meat weekend Mabel. The congee was delicious. You could have a spam and corned beef version 😃
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 😀
Sounds marvellous 😃😋👍🖖
I’m very impressed with your multi function cooker. I haven’t seen such a thing in the UK.
I usually just use the slow cooker part but the pressure cooker is good too 😃😋