Friday, June 3, 2011

Local Butcher Corned Beef And Cabbage

Corned Beef with Cabbage
 This is  real comfort food.  I grew up having corned beef and cabbage with boiled potatoes and carrots.  With the leftovers the next day we had corned beef fritters with home made tomato sauce.

You'll need 1 corned beef brisket, 1 tbsp malt vinegar, 2 large onions, 1 tbsp brown sugar, 6 black peppercorns, 2 bay leaves, 4 cloves, 1/2 a cabbage, 4 potatoes, 4 carrots, your favorite mustard
In a pot large enough to hold the corned beef place the beef, vinigar, sugar, peppercorns, bay leaves, 1 onion with the cloves stuck in, 1 carrot and water to cover and bring to a boil.  Turn heat down to low for a gentle simmer and.  Cook until fork tender - about 2 - 3 hours.  Remove flovourings and all but meat and water.  Cut rest of vegetables into serving sizes and slice cabbage.  Add these vegetables to the pot of cooked corned beef and  return to a simmer until all are tender.  Serve corned beef slices with the vegetables and mustard and some of the cooking liquid.

You may like to make a mustard sauce.  Melt 1/2 tbsp butter and stir in 1 tbsp mustard until well combined.  Stir in 1 tbsp flour until forms a paste.  Cook for a minute to cook the flour.  Remove from heat.  Gradually add 1 cup of the cooking water until smooth then cook while stirring continuously.  Return to the heat and bring to boil while stirring until thickened.  Add 1 tbsp malt vinigar and stir through.  Serve hot over the corned beef.

Note: Corned beef can be very salty.  If you find the meat is too salty for your taste try bringing the corned beef to a boil in plain water first, discard the water then follow recipe above.  If you find a good butcher who corns his meat it should not be a problem!
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