It's never too late!!! i will not make it through the week without it...it wouldnt be fair to anyone if i didnt share the best ever corned beef and cabbage EVER! As an Irish woman, who wishes only to share her love of this fine dish, I present to you...
Best ever made...Corned Beef and Cabbage Recipes
Ingredients
Corned Beef (baked)
3 lbs corned beef (in package)
10 whole cloves
1/4 cup hot sweet honey mustard
2 Tbsp brown sugar
4 sprigs thyme chopped
4 sprigs parsley
1garlic cloves
Corned Beef (boiled)
3 lbs corned beef (in package, including spice packet)
1/2 onion (rough cut)
2 carrots(rough cut)
2 celery stocks (rough cut)
Cabbage (sautéed)
1 Tb butter (to saute)
Olive oil (to saute)
1 medium yellow onion, chopped
1 cloves garlic, minced
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
1/8 cup (apx) white wine
Salt and pepper TT
Cabbage (boiled)
1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices
carrots and celery(cut to 1 inch pieces) and several new potatoes (quartered)
corned beef boiling liquid (if available)
Methods
Corned Beef (Baked)
1. Preheat oven to 350°F. Drain the corned beef from the package and discard the spice packet. Lay corned beef, fat side up, on a large piece of aluminum foil. Insert the cloves into the top of the slab of corned beef, evenly spaced. Combine mustard, herbs, and garlic.Spread the corned beef with the mustard sauce. Sprinkle brown sugar, and pepper over the top.
2. Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a roasting pan and bake for 11/2 hours.
3. Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is browned. Let rest for 5 to 10 minutes, then place on cutting board and cut at a diagonal, across the grain of the meat, into 1/2-inch thick slices.
Serve immediately.
Serves 5.
Corned Beef (Boiled)
1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to low simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices against the grain, into 1/2-inch thick slices.
Cabbage (Sautéed) MY FAVORITE!!! (was that subtle?)
1 Heat butter and olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions,carrots, and celery, cook for a couple of minutes, then add garlic.
2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned deglaze with white wine, then use a metal spatula to lift cabbage and flip it, scraping the browned bits as you go.
3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. You may need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated.
Serves 5.
Cabbage (Boiled)
1 Once you remove the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes, celery) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes.
Place vegetables in a serving bowl, add a little of the cooking liquid and butter...vualah!
Just when you think you have had more than your fair TASTE OF WARRENS:ComplimentaryChefChasm... Here we are again!
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