Thursday, March 7, 2013

ST. PAT'S DAY AT THE SOUP KITCHEN ENJOY DAN:


CORNED BEEF AND CABBAGE WITH HORSERADISH SAUCE AND PICKLING SPICE                                 by CHEF DAN:
Serves 30-40

INGREDIENTS:
30 cups water
3 each 3 pound corned beef brisket
1/4-cup pickling spice, (recipe to follow)
15 carrots, peeled and thinly sliced
15 new potatoes cut into chunks
4 onions cut into bit-size pieces
2 heads cabbage, cut into wedges
4 cups barley
1/2-brown sugar
1/2-cup vinegar
Horseradish sauce (recipe to follow)

DIRECTIONS:
1.   The day before in stock-pot add water and bring to a boil.
2.   Add brisket, pickling spices and simmer for 2-3 hours.
3.   Remove meat and refrigerate meat and stock separately
4.   Remove pickling spices and discard.
5.   Next day de-fat the stock, and shred the brisket.

PICKLING SPICE:
2 cinnamon sticks, 1 tablespoon (EACH) mustard and black peppercorn, 1 teaspoon (EACH) whole cloves, whole allspice, juniper berries, crumbles whole mace, dill seeds, and 6 bay leaves.
Wrap in cheese cloth.

HORSERADISH SAUCE:    (makes 5 cups)
2 cups (EACH) mayonnaise and sour cream
1/2-cup horseradish
2 tablespoon lemon juice
2 teaspoons (EACH) salt and white pepper
Mix all ingredients together and refrigerate for 30 minutes.

DIRECTIONS:
In the de-fat brisket broth add pickling spice and all ingredients except the meat.
Bring to a boil and simmer for 40-50 minutes.
Add shredded brisket and simmer for 20 minutes longer.
Remove bay leaves and server  with horseradish sauce.
ENJOY DAN:                            SAVIOUR!!!


No comments:

Post a Comment