Corned beef from ~W
JohnDouglas
gone.......................she had some great posts.
I think I have a print with she and her horse somewhere that her
boyfriend painted. Funny how life deals some strange cards.......there
she was taking care of her ailing dad and she was the one who did not
make it. The give and take between her and Big Wheel was worth the price
of admission!! :-D
Best,
John
> My $.02 waiting for change...I LOVE corned beef and cabbage dinners,
here's
> what I do: I don't rinse the beef. I place it in a roaster or in a large
> covered roaster (depending on size of the piece of meat), then add water
to
> cover. I also add several bay leaves, a small handful of whole black
> peppercorns, a large onion sliced into wedges, several cloves of garlic,
> peeled and sliced, and a couple of dried hot peppers or a tablespoon or so
> of crushed red pepper flakes. Bring it to a simmer and continue cooking
> until a fork inserted into the middle goes in easily. (This will probably
> be several hours given the size of the piece of meat you are working
with.)
> I don't care for soggy cabbage or potatoes, so what I do is to microwave
the
> cabbage (without adding any additional water) covered with plastic wrap
> until it is soft and wilted, then (since I like heat) toss it with a
mixture
> 6:6:4 melted butter, Tabasco and red wine vinegar. I also don't like
soggy
> potatoes, so I usually toss quartered Yukon Golds in a small amount of
olive
> oil with kosher salt and freshly ground black pepper, maybe a little
garlic,
> spread them out on a baking sheet and bake in a 350 degree oven until nice
> and golden brown. When the corned beef is fully cooked and tender, remove
> from the roaster, cross-hatch the fat side (or you can do that before the
> cooking process), slather with mustard (I prefer Dijon), then sprinkle
with
> a liberal dose of brown sugar and some freshly ground nutmeg and press it
> into the mustard to adhere. Place back into the oven until it all
> caramelizes. The sweetness of the glaze on the corned beef goes really
well
> with the counterpoint of the 'heat' of the cabbage. ~W