anotheranon (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
anotheranon) wrote2005-03-19 10:50 pm
anotheranon) wrote2005-03-19 10:50 pm
Entry tags:
cook cook cook!
Tonight I made corned beef and cabbage for D. in celebration (albeit belatedly) of St. Paddy's day.
No, I/we are not Irish, and I am well aware that corned beef isn't the historically correct 3/17 dish. I don't even like it, though I've tried to valiantly over the years!
Even so - I make it a couple of times a year because D. likes it SO much and I love to see how happy he looks when he gets a treat like that :) He assures me that as corned beef goes, he REALLY likes the seasoning/preparation I make, so I thought I'd share.
Recipe follows:
Ingredients:
2 - 2 1/2 lbs corned beef brisket
2 potatoes, whole and peeled
3-4 carrots, whole and peeled
1 cabbage, cut into wedges
Seasoning for water:
3 whole cloves
5 whole peppercorns
1 bay leaf, crushed
Glaze for brisket:
1 cup brown sugar (or honey)
1/4 cup mustard
Preparation:
Simmer corned beef brisket in seasoned water for 2 hours. Bring to boil and add potatoes and carrots; boil for 10 more minutes. Add cabbage wedges and boil for 20 more minutes.
Drain. Set vegetables aside and put corned beef in a non-stick spray casserole dish. Mix sugar (honey) and mustard together and glaze brisket.
Bake brisket at 350F for 30 minutes. Serve with vegetables.
Serves around 6-8; when made for one supplies leftovers/beef for sandwiches all week.
No, I/we are not Irish, and I am well aware that corned beef isn't the historically correct 3/17 dish. I don't even like it, though I've tried to valiantly over the years!
Even so - I make it a couple of times a year because D. likes it SO much and I love to see how happy he looks when he gets a treat like that :) He assures me that as corned beef goes, he REALLY likes the seasoning/preparation I make, so I thought I'd share.
Recipe follows:
Ingredients:
2 - 2 1/2 lbs corned beef brisket
2 potatoes, whole and peeled
3-4 carrots, whole and peeled
1 cabbage, cut into wedges
Seasoning for water:
3 whole cloves
5 whole peppercorns
1 bay leaf, crushed
Glaze for brisket:
1 cup brown sugar (or honey)
1/4 cup mustard
Preparation:
Simmer corned beef brisket in seasoned water for 2 hours. Bring to boil and add potatoes and carrots; boil for 10 more minutes. Add cabbage wedges and boil for 20 more minutes.
Drain. Set vegetables aside and put corned beef in a non-stick spray casserole dish. Mix sugar (honey) and mustard together and glaze brisket.
Bake brisket at 350F for 30 minutes. Serve with vegetables.
Serves around 6-8; when made for one supplies leftovers/beef for sandwiches all week.
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