CORNED BEEF AND CABBAGE THE REAL THING by CHEF DAN:
Serves 4- 6
INGREDIENTS:
6 pounds of beef brisket
2 cups pickling salt
2 tablespoons pickling spice
5 quarts hot water
1/4- cup dry mustard
2 allspice berries
2 whole cloves
5 whole garlic cloves
5 crushed garlic cloves
6 black peppercorns
5 red potatoes, halved
2 onions, quarter
3 carrots, peeled and cut crosswise into 1/3 s
3 parsnips, peeled and cut crosswise into 1/3 s
3 turnips peeled and quartered
1 heat of cabbage, cut into 6 wedges
3 bay leaves
DIRECTIONS:
1. In a stock pot bring 2 quarts of water to a boil.
2. Throw in pickling salt, dry mustard, picking spice, whole garlic.
3. Let cool and add beef brisket and top with a plate to keep it submerged.
4. Let soak for 3-6 days in the refrigerator.
5. Discard brine, then rinse beef brisket in cold water.
6. In a stock pot, place the beef brisket, crushed garlic, peppercorns, onions, allspice, cloves, bay leaves and salt, and enough water to cover.
7. Bring to a boil, skimming scum from the surface.
8. Cover stock pot and let simmer for about 2 hours.
9. Uncover, adding potatoes, carrots, parsnips, turnips, and cabbage.
10. Cover and simmer for about 1-1/2 hours more.
11. Remove bay leaves.
12. Slice meat diagonal against the grain.
ENJOY DAN:
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