Tasmanian Twist on Palusami
Islander influenced comfort/soul food
Equipment
- 6ltr slow cooker
Ingredients
- 1-2 kg piece of cooked silverside (see note)
- 1 bunch of silverbeet/chard or taro leaves
- 2 onions
- 2 cloves of garlic
- 800 mls coconut cream
Instructions
- Precook silverside till firm then cut into chunks when cool (see note below)
- Sauté onions and garlic till soft
- Layer leaves, onion mix, cream and meat like a lasagne
- Cook on low for 4-6hrs on low or 2-3hrs on high or until meat at a ‘pulling’ consistency
- Stir to help break up the meat.
- Serve with crusty bread and or steamed rice
- Note: Recipes to cook your silverside can be found HERE
- Alternate: Silverside can also be swapped for cooked ham (like Christmas leftovers)
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