On Tue 28 Feb 2006 07:43:39p, Thus Spake Zarathustra, or was it Paul M.
Cook?
Quoted message said:If I promise they'll take the train will you tell me your brisket
technique?
I have two different recipes, and don't really recall where they came
from. I think both are excellent. I will probably use the 2nd one this
year.
* Exported from MasterCook *
Corned Beef & Cabbage With Root Vegetables
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main course Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Corned beef brisket
(preferably tip cut)
1 ea Large onion, quartered
5 ea Large cloves garlic, crushed
2 tb Mixed pickling spice
1 t Whole black peppercorns
1 t Whole allspice berries
2 ea Bay leaves
2 tb Brown sugar
2 tb Cider vinegar
8 ea New red potatoes
8 ea Carrots
1 ea Rutabaga turnip
1 ea Cabbage
Water, to cover
In a dutch oven with lid, add onion, garlic, pickling spice,
peppercorns, allspice berries, bay leaves, brown sugar, and vinegar.
Add several cups of water and bring mixture to a slow boil. Add corned
beef and reduce to slow simmer. Cook, covered, 3-4 hours or until meat
is tender. (Test with cooking fork.)
Meanwhile, peel and trim carrots, and cut into 2" lengths. Peel
rutabaga and cut into 1-1/2" cubes. Scrub potatoes and peel strip
around middle. Remove outer leaves from cabbage and cut into 4 or 8
wedges. Cover vegetables with water.
When meat is tender, remove meat to a plate, cover and keep warm. Strain
cooking liquid to remove spices, onion, and garlic. Return cooking
liquid to pot.
Add carrots and rutabaga. Continue cooking 15 minutes, or until
rutabaga is almost tender.
Add potatoes and continue cooking 15 minutes, or until potatoes are
almost tender.
Add cabbage wedges and continue cooking 5 minutes, or until cabbage is
crisp-tender.
Remove all vegetables to large warmed bowl and season with softened
butter and finely chopped fresh parsley.
Slice meat, arrange on large heated platter, and moisten with hot
cooking liquid.
Surround meat with seasoned vegetables. Serve immediately with a hearty
bread.
Refrigerate leftovers in cooking liquid.
* Exported from MasterCook *
Irish Corned Beef and Cabbage
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 lb Onions
2 1/2 lb Carrots
6 lb Corned beef brisket or round
- spiced or unspiced
1 c Malt vinegar
6 oz Irish stout
1 tb Mustard seed
1 tb Coriander seed
1/2 tb Black peppercorns
1/2 tb Dill seed
1/2 tb Whole allspice
2 ea Bay leaves
3 lb Cabbage, rinsed
2 1/2 lb Small red potatoes
1/2 c Coarse grain mustard
1/2 c Dijon mustard
To serve 12, use a 14 to 20 quart pan.
Coarsely chop enough onions and carrots to make 1 cut each. In pan,
place onions and carrots, corned beef with any liquid, vinegar, stout,
mustard seed, coriander, peppercorns, dill, allspice and bay leaves.
Add water to barely cover beef. Cover pan and bring to a boil over high
heat. Simmer until meat is tender when pierced, 2-1/2 to 3 hours.
Meanwhile, cut remaining onions into wedges. Cut remaining carrots into
2-inch lengths, halve them lengthwise if large. Cut cabbages in half
through cores, then into wedges. Scrub potatoes.
Add onions, carrots and potatoes to tender corned beef, place cabbage on
top. Cover and return to simmering over high heat, reduce heat and
simmer until cabbage is tender when pieced, 15 to 20 minutes.
With a slotted spoon scoop out vegetables onto warm serving dishes.
using tongs with a slotted spoon, remove beef to a cutting board, cut
off and discard fat, slice meat across the grain and place on warm
platters. Serve meat and vegetables with the mustards.
--
Wayne Boatwright o¿o
____________________
BIOYA
