March 20, 2011
Corned Beef and Cabbage
I know your thinking, who needs a recipe, you just throw everthing in the pot and 2 hours latter you have a plate of mush. As you may detect that isn't the way I prefer. Being it is the week of Saint Patrick's day and I am still licking my lips from said dish, I would pass on a great way to liven up this drab dish.
For two months before the middle of March we start emptying the freezer, it needs to be done any way and stock up on as many on sale meat as we can fit in the freezer, for boiled dinners and yummy Rubens, I have my recipe for Rubens on this site as well, a real NY style Ruben.
The trick here is to create a dish with great texture and veggies that are not over cooked.
Most packaged meat today come with a spice packet which compliments the flavour of the meat, so it doesn't make a mess put it in some cheese cloth or we have a metal thing that works great. Place spices and meat in pot and then cover with water. Cook for about 1 1/2 hours.
When meat is done take out of pot and trim all the remaining fat. Now here is where it gets interesting. Place veggies, carrots, cabbage and potatoes in the pot and cook until they are done they way you like them.
Now mix up some brown sugar and regular yellow mustard, play with it and taste it until it seems right, make a cup to a cup and a half. You will use this at the table as well as a wonderful glaze for the meat. Give it a good coating on the side of the meat that you just took the fat off and place in 350 degree oven so it will be ready when the veggies are ready, you will cook meat for an additional 20 minutes.
In the end, you have great tasting veggies, meat that has not only great flavor but great texture. Of course always cut meat against the grain.
Give it a try, you will never go back.