There is nothing stopping us eating well while caravanning.
John, loves his meat, me well…… I would prefer to eat a lovely chicken meal.
So there are compromises – right through life: isn’t that right?
We always cooked our corn meat the way my mother showed me UNTIL we visited our beautiful friend Dan who with her husband Marty manage a large cattle station in outback Northern Territory. By the way Dan has a beautiful blog called Miss Chardy – Laughter in the Outback.
We visited Dan & Marty back in 2019 and I along with a friend Sue who flew into Mt Isa and ‘tagged along” with us out to the station became the kitchen hands – helping with the mountains of pots and pans they have in their kitchen as they have to cater to feed the stockmen and jackaroos who work on the station.
We were astounded to see the size of beef that they have to cook for the crews.
Well by now you would realise that Dan is a pretty good cook. In fact she has written her own cook book Miss Chardys Guide to Station Cooking. So ever since we were at the station we have cooked our corned beef “Chardy Style” and it is delicious.
We have a very small crockpot we purchased from KMart and we usually buy a piece of corned beef about 1.3kg.
So this is the method that we use to cook our corned beef ” Chardy Style”. You can pop it in your slowcooker straight out of the butchers pack or supermarket pack. In a small bowl we mix about dessertspoon of wholegrain mustard and a dessertspoon of honey. – Mix together and then just dollop the mixture on the top of the corn meat.
We do not add ANYTHING ELSE! No water, no onions no carrot no nothing!
Our corn meat takes about 5-7 hours in the slow cooker to cook and the night we cook it we make vegetables and a lovely onion and white sauce. The next few days we have cold meat for lunches and sandwiches.
