Boiled and almost tasteless is just fine for them, but not me.
Having a Texas background, i thought i would try something different.
Corned Beef and Cabbage
my way
2
pieces of corned beef ~ 4 pounds each (it really shrinks)
1
head of Green cabbage sliced very thin
2
onions, quartered
2
tablespoons traditional pickling spice, store bought
- these usually have mustard seed, bay leaf,
black pepper corns, allspice, mine includes some cinnamon stick as well
4
red potatoes
2
tablespoons deli mustard
1
tablespoon brown sugar
1
tablespoon dried orange zest
1
teaspoon salt
1
beer
The
corned beef is soaked in water and refrigerated for 2 days with the water being
changed 6 or 7 times - this removes the salt from the beef.
The
day of serving, the corn beef is drained once again, pickling spice and onions
are placed in a large pot and the corned beef added with enough water to cover
them.
the
mixture is brought to a boil and the heat reduced to a simmer for 4 hours.
After
4 hours, the beef is removed from the pot and placed in a pan with the beer in
it
a
glaze of mustard, salt and sugar is made and slathered on the top of the
beef. This is covered and cooked at 180
F in the oven for 3 hours.
The
beef is uncovered and the heat increased for 30 minutes to 425 F.
To
char the top briefly, broil on high for 2 or 3 minutes.
The
hot liquid is strained and poured onto the cabbage and potatoes and simmered
for 2 hours.
Drain and serve the cabbage, potato and corn
beef sliced against the grain.They loved it!
