Corned beef and cabbage was one of those foods that I didn't care for until I was 20 something. Little did I know it was a brisket cooked in vinegar instead of the typical BBQ sauce. What I found amazing going through this un-corned beef recipe is that the beets made the corned beef pink, not the cooking temperature. So, here's to you my Irish friends! Check out the second recipe for the leftovers...
From Martha Stewart's Living:
Un-corned Beef and Cabbage
Coarse salt and freshly ground pepper
1 T sugar
3 bay leaves
2 t cinnamon
2 t ground coriander
2 t ground ginger
1/2 t ground nutmeg
1/2 t ground cloves
4 garlic clove, minced
3 T cider vinegar
1 T stone-ground mustard
Mix the above to make a paste.
1 brisket about 7lbs
1 beer
1 C OJ
1 onion sliced
3 beets trimmed, washed, peeled and sliced
1 head cabbage, shredded
2 carrots, shredded
1. Rub paste over brisket. Transfer to a 9x13 baking dish. Cover and refrigerate over night.
2. Preheat oven to 350. Combine OJ and beer. Top brisket with onion and surround with beets. Pour 1/2 liquid over brisket. Bake, covered with parchment-lined foil, basting occasionally, until tender, about 3 to 3 1/2 hours.
3. After 2 hours, add cabbage and carrots and the rest of the liquid. Season with salt. Re-cover and continue to bake another hour.
4. Slice brisket and return to liquid and serve with veggies.
Reuben Sandwich
Toss left over cabbage and carrots with 4 T cider vinegar and 1/2 t coarse salt. Spread butter on outside of 2 slices of rye bread. Spread Russian dressing (1/2 C may + 2 T chili sauce) on insides, top with 1 slice of cheese. Make the sandwich with left over sliced un-corned beef and cabbage. Heat on griddle over medium-high heat until cheese melts about 3 minutes per side.
Family Factor: Loved it!...and no leftovers went wasted (double smiles!)
Stomach Factor: surprisingly mild
Time Factor: cooking time was good for a rainy Sunday, but only took 20 minutes to put together
No comments:
Post a Comment