Stopping to Smell the Coffee Beans


Monday, March 22, 2010

Cabbage Patch Kids: Corned Beef

tunes: the cardigans, erase and rewind
eating: what do you think? Corned Beef!
Cabbage, cabbage, cabbage. It's something I grew up eating my entire life while Nick on the other hand had NEVER had it before. Come on, now! Never? Okay, no judgment it's just so funny how differently everyone grows up. I find such solace and comfort in hearty stews and cassoroles while Nick finds his in cheesy or sweet dishes. We are both so lucky to have mothers who cooked dinner for us every night growing up -- now we get to cook those dishes for each other.

Since we were together on St. Patrick's Day I thought what better way to show him CABBAGE than with my favorite dish of all times: Corned Beef & Cabbage stew. It's salty, woodsy and overall delicious. The "corned beef" seasonings warm up any cold room and the smell lingers for days. It's really easy to prepare: chop, boil, simmer, eat.

I don't recommend this meal past St. Patrick's Day, since it's a winter dish, but if you live in Chicago like me, where it's still freezing, I say go buy some now and enjoy before it's too warm!

I hope you enjoy the photos! Sorry I don't have any of Nick and I enjoying it, trust me there is a reason. Nick was using his brand spanking new Madelion and chopped off part of his FINGER. Yes we spent the majority of the evening cleaning up blood instead of potatoes. Ha! Poor guy!

Great Vegan option Here

Corned Beef & Cabbage

Corned Beef - meat

From "Jewish Cooking in America," by Joan Nathan

1 4-pound brisket of beef
1/4 cup large-grained kosher salt
1 teaspoon freshly ground pepper
2 teaspoons ground ginger
1/2 teaspoon ground cloves
2 bay leaves, crumbled
1 tablespoon brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon paprika
3 cloves garlic, minced
1 tablespoon saltpeter (optional); can be found in pharmacies
1/2 cup warm water

Wash and remove most of the fat from the brisket. Mix together all the spices and the garlic and rub well into the brisket.

Dissolve the saltpeter in the warm water and pour over the
meat. Place in a large, non-metal container. Weight the meat down with a stone or brick and cover it with plastic wrap or aluminum foil. (You can also place the ingredients in a plastic bag and weight it down.) Refrigerate for 10 days to 2 weeks. Turn the meat every 2 to 3 days.

3. Place the meat in a large pot of cold water. Bring to a boil and throw away the water. Repeat 3 times.

4. Cover with cold again, bring to a boil, and cook over low heat, covered, for about 2 hours or until tender. Cool, slice thin, and place on a platter. Serve with mustard or horseradish.

Note: You must add enough water for the meat to be covered; enough for it to need weighing down.

No comments: