JohnDB
Member
- Aug 16, 2015
- 9,065
- 5,725
So...
The only thing that this could mean is Corned Beef and Cabbage with potatoes.
Corned Beef brisket and various other corned cuts of beef are generally available this time of year. I like a corned eye round myself because I can make such nice round slices which are very lean...but finding them requires a real butcher shop or fedEx charges for shipping which makes it too expensive to consider in my neighborhood. I keep dreaming of having a local great butcher shop...something different than the local supermarket will have in it...sigh
But let's discuss the brisket.
Fat means flavor...and a whole brisket is actually two separate muscles separated by a huge fat layer. One tends to be leaner than the other. But both are great when carved appropriately.
Easiest way is in the crock pot. Rinse the meat well before placing in the crock pot with water enough to just cover...throw in that seasoning packet full of bay leaf and whole mustard seeds maybe throw in some black peppercorns and extra bay leaf....and set it to cook for a couple hours and then just warm for the rest.
Toss the cooking liquid when done. Its fit for nothing.
Now when the brisket (or half brisket as is popular with Kroger's) is cool enough to handle look carefully at the meat. Trim the fat off the top cap outside the meat. Then look for the fat seam running through your chunk. Separate the two muscles along this thick fat seam. Trim any excess fat now. Look for the grain of the meat. Carve across the grain to make nice slices. This will ensure tenderness and the best flavor.
Now for the most addictive part.
Horseradish sauce.
Some people like pure horseradish...ok...not me.
1 jar of prepared horseradish
3/4 cup mayonnaise (the real kind...plain and ordinary)
3/4 cup sour cream
3 TBS Worcestershire sauce (might need more according to your taste)
1tsp Coleman's dry mustard
1tsp Dijon Mustard (grey poupon)
1/4 cup pureed fresh garlic
Dash of tobasco
Plenty of salt to taste and ground white pepper (if you use a Turkish coffee mill and have it set to its finest grind black pepper works too)
Mix all ingredients well and chill.
For some this will be too mild, for some it will make you sorry you own a nose and tongue. But you can adjust accordingly. Mind you that it needs to burn your nose and tongue just a bit. (How much is subjective...I like a great nose burn but less tongue burn)
This sauce needs to be used on the meat.
Cook up cabbage in chunks till tender...finish with salt pepper and butter.
I like the creamy texture of red bliss potatoes and their look when cooked (also finish with salt pepper and butter)...not exactly Irish but hey... I live in America.
Now...take a bite of corned beef with plenty of sauce...feel the burn. Take a bite of the cabbage and it will be sweeter than you ever thought it could be...then finish cleaning your palate with some creamy buttery potatoes. It's a festival of flavors and textures. One of my favorite meals.
The only thing that this could mean is Corned Beef and Cabbage with potatoes.
Corned Beef brisket and various other corned cuts of beef are generally available this time of year. I like a corned eye round myself because I can make such nice round slices which are very lean...but finding them requires a real butcher shop or fedEx charges for shipping which makes it too expensive to consider in my neighborhood. I keep dreaming of having a local great butcher shop...something different than the local supermarket will have in it...sigh
But let's discuss the brisket.
Fat means flavor...and a whole brisket is actually two separate muscles separated by a huge fat layer. One tends to be leaner than the other. But both are great when carved appropriately.
Easiest way is in the crock pot. Rinse the meat well before placing in the crock pot with water enough to just cover...throw in that seasoning packet full of bay leaf and whole mustard seeds maybe throw in some black peppercorns and extra bay leaf....and set it to cook for a couple hours and then just warm for the rest.
Toss the cooking liquid when done. Its fit for nothing.
Now when the brisket (or half brisket as is popular with Kroger's) is cool enough to handle look carefully at the meat. Trim the fat off the top cap outside the meat. Then look for the fat seam running through your chunk. Separate the two muscles along this thick fat seam. Trim any excess fat now. Look for the grain of the meat. Carve across the grain to make nice slices. This will ensure tenderness and the best flavor.
Now for the most addictive part.
Horseradish sauce.
Some people like pure horseradish...ok...not me.
1 jar of prepared horseradish
3/4 cup mayonnaise (the real kind...plain and ordinary)
3/4 cup sour cream
3 TBS Worcestershire sauce (might need more according to your taste)
1tsp Coleman's dry mustard
1tsp Dijon Mustard (grey poupon)
1/4 cup pureed fresh garlic
Dash of tobasco
Plenty of salt to taste and ground white pepper (if you use a Turkish coffee mill and have it set to its finest grind black pepper works too)
Mix all ingredients well and chill.
For some this will be too mild, for some it will make you sorry you own a nose and tongue. But you can adjust accordingly. Mind you that it needs to burn your nose and tongue just a bit. (How much is subjective...I like a great nose burn but less tongue burn)
This sauce needs to be used on the meat.
Cook up cabbage in chunks till tender...finish with salt pepper and butter.
I like the creamy texture of red bliss potatoes and their look when cooked (also finish with salt pepper and butter)...not exactly Irish but hey... I live in America.
Now...take a bite of corned beef with plenty of sauce...feel the burn. Take a bite of the cabbage and it will be sweeter than you ever thought it could be...then finish cleaning your palate with some creamy buttery potatoes. It's a festival of flavors and textures. One of my favorite meals.
