MARCH 17th IS UPON US. CORNED BEEF AND CABBAGE FOR THE SOUP KITCHEN DAN

ST. PATRICK’S DAY MUSTARD-GLAZED CORNED BEEF AND CABBAGE:


BY CHEF DAN: SERVES 40

INGREDIENTS:

10 pounds flat-cut coned brisket

5 onions, quartered

7 bay leaves

2 teaspoons salt

20 whole peppercorns

12 garlic cloves, crushed

20 whole cloves

3 heads of cabbage, cored and cut into 6 wedges

25 red potatoes, cut into 2 inch pieces

12 carrots, chopped cut into 2 inch pieces

4 parsnips, chopped into 2 inch pieces

2 rutabagas or turnips, cuts into 2 inch pieces

1-1/2 cup molasses

1 cup corn syrup

1 cup Dijon mustard

DIRECTIONS:

1. In a large soup kettle add beef brisket and molasses, add enough water to cover entirely.

2. Add onions, bay leaves, salt, peppercorns, garlic, and cloves.

3. Over high-heat, bring to a boil, then reduce heat to a simmer and for about 4 hours, or until beef is fork- tender.

4. Cool and refrigerate overnight.

5. Next day. Remove corned beef from liquid, wrap in plastic wrap and refrigerate overnight.

6. Skim off the fat and strain liquid to remove solids.

7. Heat liquid to medium-high add cabbage, potatoes, carrots, parsnips or rutabagas. Simmer for about 30-40 minutes. Let cool and refrigerate.

8. Remove corned beef and trim off fat. Let sit at room temperature for about 30 minutes.

9. Reheat vegetables over low-heat.

10. In a saucepan combine corn syrup and mustard, stirring constantly over medium-high heat, for about 3-4 minutes. Then simmer for about 8 minutes.

11. Preheat broiler and place pan so that it’s 5-6 inches from heat source.

12. Place corned beef on boiler pan and brush with the glaze. Broil about 8-10 minutes.

13. Remove from broiler and let set 10 minutes. Then slice against the grain.

14. Remove vegetables from the kettle and serve with the corned beef and some the liquid.

ENJOY DAN: hallelujah