Friday, March 18, 2016

that irish day that just passed

I got a bit confused because i read all the different ways to "roast" corn beef and forgot I had this recipe in my file.  I tweaked it a bit, because there was no salt left in the meat changing the water 6 or 7 times and you want a little salt and adding the spice in the last soak added the flavor into the meat nicely

my way

§       2 pieces of corned beef ~ 4 pounds each (it really shrinks)
§       1 medium head of Green cabbage sliced very thin
§       2 onions, quartered
§       2 tablespoons my own pickling spice, ratio:
-        1 tablespoon mustard seed,
-        2 bay leafs, crushed
-        1 tablespoon black pepper corns,
-        1 tablespoon allspice
-        1 cinnamon stick, crushed
§       4 red potatoes
§       2 tablespoons deli mustard
§       1 tablespoon brown sugar
§       1 tablespoon maple syrup
§       1/4 teaspoon dry hot peppers, crushed
§       1 beer (Guinness is what i use)

The corned beef is soaked in water and refrigerated for 2 days with the water being changed 3 or 4 times - this removes excess salt from the beef.
Add the pickling spice to the last water.
The day of serving, the corn beef  and water is placed in a large pot
Add the onions simmer for 2 hours.
Removed the beef from the pot and placed in a pan with the beer in it
glaze the beef with a mixture of mustard, syrup, dry peppers and sugar
Covered tightly and cook at 180 F in the oven for 3 hours.
While the beef cooks, add the potatoes to the pot and continue to simmer
uncover the meat and increase the heat to 425 F for 30 minutes
Add the cabbage to the pot
To char the top of the meat, broil on high for 2 or 3 minutes.

Drain the cabbage and potatoes and serve with thin slices of corn beef